4 skinned chicken breasts
1/4 c. butter
1 (1 lb. 4 1/2 oz.) can pineapple chunks in heavy syrup
2 tbsp. brown sugar
1 tsp. ginger
1/4 tsp. salt
8 oz. tomato sauce
3/4 c. chicken broth
1/4 c. flour

Combine 1/4 cup flour and 1/2 teaspoon salt; dredge chicken in mixture. Brown slowly in butter. Drain pineapple, reserving 1/2 cup syrup. Mix pineapple, syrup, sugar, ginger and 1/4 teaspoon salt and add to chicken. Stir in tomato sauce and broth. Simmer, covered 20 minutes, uncover and cook 25 minutes more.