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1
Rinse chicken and pat dry.
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2
Stir together flour and salt and roll chicken pieces in this mixture to coat.
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3
In a large skillet, cook chicken half at a time in butter until brown, turning once.
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4
Transfer chicken to a 13x9 baking dish, reserving drippings in the skillet.
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5
Bake uncovered in a 350 degrees oven for 30 minutes.
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6
Meanwhile, drain pineapple, reserving juice.
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7
Add sherry to drippings in skillet and cook and stir over medium heat, scraping up bits in the bottom of pan.
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8
Add pineapple tidbits, celery, and onions.
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9
Bring to boiling, reduce heat, simmer uncovered for about 5 minutes or until celery starts to soften.
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10
Combine reserved pineapple juice and the 2 tbsps.
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11
flour and stir into sauce mixture in the skillet.
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12
Cook and stir until thickened and bubbly.
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13
Remove from heat.
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14
Spoon off any juices from the chicken in the baking dish.
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15
Sprinkle ham strips over the chicken and pour sauce over all.
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16
Bake uncovered about 10 minutes more or until chicken is tender and fully cooked and no longer pink.
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17
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).
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18
Cool slightly, drain and cover.
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19
Chill up to 2 days.
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20
Prepare sauce as directed, except do not pour over chicken.
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21
Cool and transfer to storage container and refrigerate for up to 2 days.
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22
To reheat, sprinkle ham over cold chicken and bake covered, in a 350 degrees oven for about 40 minutes or until heated through.
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23
While chicken is cooking, reheat the sauce over medium heat for about 15 minutes or until heated through.
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24
Pour sauce over chicken and serve immediately.
