There's room in the kitchen for two cooks

This recipe is a creation from my husband, with whom I'm happy to share kitchen duties.

Jim enjoys being creative, and here's a simple recipe he came up with earlier this week.

My favorite part is the sweetness from the pineapple.

Serve it on a bed of rice, and it's practically a one-dish meal.

Chicken with Pineapple

and Vegetables

2 pounds boneless, skinless chicken breasts

1 cup flour

Half teaspoon salt

Quarter teaspoon black pepper

Quarter teaspoon garlic powder

1 medium sweet onion, chopped

1 red pepper, sliced into strips

1 small can water chestnuts, sliced

1 20-ounce can of pineapple tidbits

3 carrots, peeled and sliced on the diagonal

Half teaspoon sesame oil

2 tablespoons olive oil

Cut chicken breasts into Half-inch slices. Dredge in flour, seasoned with salt, pepper and garlic powder.

Heat 2 tablespoons olive oil in a large frying pan; add sesame oil. Fry chicken on each side, about 2 minutes or until browned; set aside.

Add the rest of the ingredients to the same pan with the juice from the pineapple.

Sauté until crisp-tender; return chicken to the pan. Simmer covered for 10 minutes.

Serve over rice cooked with chicken stock instead of water for even more flavor.

For past recipes from this column, go to www.tnonline.com/lifestyle/comfort-and-joy.