Ingredients
- 6 skinless, boneless chicken breast halves
- 1/4 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.
Print this recipe
Submitted 6/13/05.
Source: www.allrecipes.com
Submitted By: Meryl
starmer@prodigy.net
Chicken Breasts Pierre