3 or 4 lb. chicken breasts
1/2 c. butter
1 onion, chopped
1/2 c. fresh mushrooms, sliced (optional)
1/4 c. vinegar
Salt and pepper to taste
1/2 c. brown sugar
8 oz. cooked egg noodles
1 lb. can pineapple chunks
1/2 c. brandy (optional)

Bone chicken breasts, if required. Melt 1/2 cup butter and sauté chicken, onions and mushrooms. When done, add vinegar, salt and pepper, brown sugar; simmer 10 minutes. Meanwhile cook egg noodles - butter and salt and pepper to taste. Add pineapples to chicken mixture and stir. Set table, then add brandy and light. Serve over buttered noodles.

Submitted by: Debra Marsh