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Chicken Breasts Pierre Recipe | |
Chicken | |
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Ingredients:
6 skinless, boneless chicken breast halves1/4 cup all-purpose flour 1/2 teaspoon salt 1 pinch ground black pepper 3 tablespoons butter 1 (14.5 ounce) can stewed tomatoes, with liquid 1/2 cup water 2 tablespoons brown sugar 2 tablespoons distilled white vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 2 teaspoons chili powder 1 teaspoon mustard powder 1/2 teaspoon celery seed 1 clove garlic, minced 1/8 teaspoon hot pepper sauce
Directions:
Serve with pan sauces, crusty French bread and a tossed green salad. 1 In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels. 2 In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. | |