Preheat oven to 300 degrees F.

• Add 1 tbsp olive oil to saucepan over medium heat add the onions and saute until translucent.
• Add apricot preserves, bbq sauce and soy sauce to onions in saucepan. Let this simmer for 5 minutes, turn down to low if it seems to be bubbling too much. Stir so it doesn't burn. Cook for 5 minutes.
• Add pineapple, juice and all, cook for an additional 5 minutes.

  **Add the red pepper flakes now if you would like this spicy. Add as much as you like 1/4 tsp is just a starting point. Turn off the burner and set sauce aside.
• Set up assembly line for cooking chicken: chicken patted dry, your flour with season salt stirred in, on the stove a skillet with oil and butter. Have baking pan ready as chicken browns you can remove from frying pan into baking pan.
• In a frying pan melt 1 tbsp olive oil and 1 tbsp butter.
• Dredge the chicken pieces in the flour and brown them in the frying pan.

  (This is where my cooking sometimes goes awry. My pan gets too hot, I get too hurried and the flour starts to burn, and the whole house stinks! Be patient, don't let your pan get too hot, or let yourself get an excess of flour on the chicken. I am sure, you all are way more dignified in the kitchen than me, so no worries)

  Chicken doesn't need to be cooked through, just browned. Don't over crown frying pan. Fry chicken in 4-5 pieces at a time. Remove to baking pan after they are browned 2-3 minutes on each side
• After all the chicken has been browned and moved to baking dish, toss the mushrooms in the pan, let them get brown as you do scrap up any browned bits from the pan. Place them around the chicken pieces with the water chestnuts and sliced red pepper.
• Now take a spatula, because you don't want to leave one bit of the sauce behind, and drizzle the sauce over the chicken pieces. Then cover the dish with tin foil and place it in preheated oven for 45 minutes.
• Then after 45 minutes take off the tin foil up the heat to 350 and bake for an additional 45 minutes to an hour.