Chicken Breasts Pierre Recipe

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.