2 tbsp. butter
2 tbsp. olive oil
1 c. unbleached flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. fresh ground pepper
8 skinned chicken breast halves
1 (20 oz.) can pineapple chunks in juice
1/2 c. sliced green and/or red pepper
2 green onions, sliced
1 tbsp. brown sugar
1/4 c. dry sherry

Preheat oven to 425 degrees. In a large shallow pan, melt butter and oil in oven. Remove pan. Combine flour, salt, paprika and pepper and coat chicken breasts. Arrange chicken in pan in one layer. Bake at 425 degrees for 20 minutes.

Meanwhile, combine remaining ingredients. Turn chicken and pour pineapple mixture over. Lower heat to 375 degrees and bake until chicken is golden brown and sauce is thickened, about 45 minutes. Serves 8, 275 calories per serving.