Honey/Curry Chicken Tropicana - cooking recipe

Ingredients

-4 Skinned and Deboned Chicken Breasts, cut diagonally into 3 or 4 slices.
-1 Large Red or White Onion, sliced.
-1 Can Pineapple Chunks drained, reserving the Juice in a small bowl.
-1 Large, ripe but firm Mango cut into large dice.
-1 Red Bell Pepper, sliced.
-Zest of 1 Orange.
-1/2 Cup Golden Raisins.
-1/2 Cup Shelled Walnuts.
-2 to 3 Tbls. Shredded Coconut.
-1/4 Cup Flour.
-3 Tbls. Madras Curry Powder.
-1/3 Cup Honey.
-2 Tbls. Butter or Margarine.
-1 Tbl. Cooking Oil.
-2 Tble. Chopped Flat Leaf Parsley.

Preparation

1. Heat oil and butter on med./med. high in large, non-stick pan. Add Onions. While onions cook, dredge chicken pieces in a plastic bag with a mixture of the flour and 1 tbl. of the curry powder. Add to the onions and saute till chicken is just cooked and golden. Add the red pepper and the walnuts.
2. Wisk the remaining curry powder, pineapple juice, orange zest and honey. Add to the chicken mix along with the raisins.Cook on high till mixture thickens and begins to coat the chicken.
3. Add the pineapple and mango and stir till just heated.
4. Transfer to serving platter, sprinkle w/coconut and chopped parsley.