2 tbsp. butter
2 tbsp. olive oil
1 c. flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
8 skinned chicken breasts, halved
1 (20 oz.) can pineapple chunks
1/2 c. green pepper chunks
2 green onions, sliced
1 tbsp. brown sugar
1/2 c. dry sherry

In a shallow baking pan melt butter with oil in oven. Remove. Combine flour, salt, paprika and pepper in a plastic bag. Piece by piece. Coat chicken. Arrange floured chicken in pan in one layer. Bake 20 minutes in 425 degree oven. Turn chicken. Combine pineapple, green pepper, green onions, brown sugar and sherry. Pour over chicken. Turn oven to 375 degrees and bake until brown and sauce is thick, 45 minutes.