1 (4 ounce) can sliced mushrooms, drained
2 tablespoons butter
1 (10 ounce) can sliced pineapple
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
4 skinless, boneless chicken breast halves
1 tablespoon chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 quart olive oil
2 tablespoons salt
1 tablespoon dried rosemary
2 tablespoons prepared mustard
1 tablespoon dried red pepper flakes
1 pound skinless, boneless chicken breast halves
In a large skillet, melt butter and mix in mushrooms, pineapple, lemon juice and Worcestershire sauce. Stirring constantly, cook until chicken is cooked through and juices run clear. Add chicken, potatoes, onion, celery, garlic and olive oil; stir over a medium heat until chicken is cooked to desired doneness. Remove from heat and drain; return to skillet with mushrooms, pineapple, lemon juice mixture and Worcestershire sauce.
Saute chicken on medium heat for about 30 minutes, or until golden and thickened. Season with salt, rosemary, mustard, red pepper flakes, chicken and celery. Stir strongly until chicken is cooked through and a dark brown fat coat is visible in center of each piece of chicken.
Arrange chicken in a single layer on a sheet of foil or platter. Season with pepper and seasoning. Heat olive oil in a large skillet over medium heat. With a slotted spoon, arrange chicken pieces on foil over a 1/2 inch cake.
Fold chicken pieces into foil and continue cooking until cooked through and skin is crisp. Transfer to platter and serve warm with fingers or fork.