4-6 boneless chicken breast halves
3/4 c. flour
1 tsp. salt
Black pepper
1 c. sugar
1 (20 oz.) can chunk pineapple
1 1/2 oz. rose wine
1 stick melted butter
1 tsp. salt
2 tbsp. cornstarch

Put flour, salt and pepper in paper bag. Add chicken and shake until all pieces are coated. Place chicken in 9x13 inch baking dish without overlapping. Combine juice from pineapple with wine, butter, salt and cornstarch and simmer until thick. Pour over chicken and add pineapple chunks, if desired. Bake for one hour at 300 degrees.