California Chicken

Makes 4 servings, each 1/2 a chicken breast

This recipe was Dorothy’s go-to chicken recipe from the mid-eighties well into the 21st century. It’s well-liked by most palates and a very safe bet for entertaining.

ingredients

1/3 cup flour
dash of pepper
1/4 teaspoon celery salt
1/4 teaspoon nutmeg, freshly grated
4 skinned, bone-in chicken breast halves, or 4 leg-thigh pieces
3 tablespoons margarine or olive oil
1 cup pineapple juice
1/3 cup soy sauce, shoyu or reduced-soduim
1/3 cup water

directions

1
Melt butter in skillet while prepping chicken. Mix flour with spices in a bag. Add chicken pieces to coat, and place them in the hot skillet to brown. Place browned, but still internally raw, chicken in a shallow baking dish.
2
Combine juice with soy sauce and water. Pour over chicken.
3
Bake uncovered in a 350° oven for 1 hour, basting with pan juices each 15 minutes.

NUTRITIONAL INFORMATION PER PIECE:

1
Serving Size 315 g; Calories 446; Total Fat 14.5g; Saturated Fat 3.1g; Cholesterol 146mg; Sodium 930mg; Total Carbohydrates 18.0g; Dietary Fiber 0.6g; Protein 57.6g
2
Vitamin A 8%; Vitamin C 10%; Calcium 4%; Iron 15%

WEIGHT WATCHERS POINTS PER SERVING:

1
10
2
The points can be reduced by reducing the amount of fat used to brown the chicken. Using 1 tablespoon olive oil instead of margarine and choosing chicken breasts that will yield just 1 cup of cooked meat reduces the points to 6.

Source: Dorothy Schwer