1/3 c. unsifted regular all-purpose flour
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. ground nutmeg
2 whole chicken breasts, about 1 1/2 lb., skinned, split and boned
2 tbsp. salad oil
2 tbsp. soy sauce
1 (8 1/2 oz.) can sliced pineapple

On a large piece of waxed paper, stir together flour, salt, celery salt, garlic salt and nutmeg. Dip chicken pieces into flour mixture, coating completely; shake off excess flour.

In salad oil, in a large skillet, with a tight-fitting cover, saute chicken pieces, over medium heat, until lightly browned and fork tender, 5 to 7 minutes on each side.

Pour soy sauce and pineapple slices and syrup over chicken; stir gently to loosen any particles from bottom of skillet. Cover; simmer gently 10 minutes, or until gravy has thickened slightly. Top chicken with pineapple slices, then gravy. Makes 4 servings.