2 (8 oz.) cans pineapple slices, undrained
4 chicken breasts, skinned, deboned
4 tbsp. flour
1/2 tsp. J.D.'s Magic
4 tbsp. butter
1 lg. red Bell pepper, cut in strips
5 green onions, sliced
6 tbsp. Madeira wine or sherry
1 c. whipping cream

Drain pineapple and reserve 4 tablespoons juice. Pound chicken with mallet to a thickness of 1/2 inch. Mix flour and J.D.'s Magic together and dredge chicken in mixture. In skillet, saute the chicken in butter until lightly browned on both sides. Add reserved juice, red pepper, green onions and wine to skillet. Simmer 8 to 10 minutes on low-medium heat. Remove chicken to serving platter. Stir whipping cream into pan juices. Cook until liquid is reduced, about one minute. Add pineapple slices and heat through. Top chicken with pineapple and sauce.