1 tsp. each butter and vegetable oil
1/2 lb. chicken cutlet, cut into cubes
1/2 c. sliced green or red peppers
1/2 c. sliced onion
1/2 c. quartered mushrooms
1 sm. garlic clove, sliced
1/2 c. drained canned crushed pineapple (no sugar added)
1 1/2 tsp. ketchup
1 tsp. firmly packed light or dark brown sugar
1 tsp. cider vinegar
1/2 pkg. (about 1/2 tsp.) instant chicken broth and seasoning mix
1 lg. plum tomato, blanched, peeled, seeded and sliced
1/4 c. diagonally sliced scallions (green onions)

In 9 or 10 inch skillet, heat butter and oil together until butter is bubbly and mixture is hot; add chicken and saute, stirring frequently, until lightly browned, about 5 minutes. Add pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until vegetables are tender crisp, about 5 minutes. In blender container, combine pineapple, ketchup, sugar, vinegar, and broth mix and process until pureed, scraping down sides of container as necessary. Pour pureed mixture over chicken and vegetables in skillet and stir to combine; bring to a boil. Reduce heat to low; add tomato and scallions, stir to combine, and cook until flavors blend, about 5 minutes. (Makes 2 servings, 249 calories per serving; 3 P; 2 1/4 V; 1 FA; 1/2 F; 15 optional calories)