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“This recipe came from a magazine long forgotten. It's great for brunch or dinner and the recipe can be easily halved. Make ahead directions are at the end although I have never made it ahead so I can't vouch for how well it comes out.”
1hr 25mins

Ingredients Nutrition


  1. Rinse chicken and pat dry.
  2. Stir together flour and salt and roll chicken pieces in this mixture to coat.
  3. In a large skillet, cook chicken half at a time in butter until brown, turning once.
  4. Transfer chicken to a 13x9 baking dish, reserving drippings in the skillet.
  5. Bake uncovered in a 350º oven for 30 minutes.
  6. Meanwhile, drain pineapple, reserving juice.
  7. Add sherry to drippings in skillet and cook and stir over medium heat, scraping up bits in the bottom of pan.
  8. Add pineapple tidbits, celery, and onions.
  9. Bring to boiling, reduce heat, simmer uncovered for about 5 minutes or until celery starts to soften.
  10. Combine reserved pineapple juice and the 2 tbsps. flour and stir into sauce mixture in the skillet.
  11. Cook and stir until thickened and bubbly.
  12. Remove from heat.
  13. Spoon off any juices from the chicken in the baking dish.
  14. Sprinkle ham strips over the chicken and pour sauce over all.
  15. Bake uncovered about 10 minutes more or until chicken is tender and fully cooked and no longer pink.
  16. To make ahead: Prepare chicken as directed except bake uncovered without the sauce for 35 minutes or until tender and no longer pink (fully cooked). Cool slightly, drain and cover. Chill up to 2 days.
  17. Prepare sauce as directed, except do not pour over chicken. Cool and transfer to storage container and refrigerate for up to 2 days.
  18. To reheat, sprinkle ham over cold chicken and bake covered, in a 350º oven for about 40 minutes or until heated through. While chicken is cooking, reheat the sauce over medium heat for about 15 minutes or until heated through.
  19. Pour sauce over chicken and serve immediately.

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