Chicken Breasts Pierre
One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.
- Serves: 6 persons
- 6skinless, boneless chicken breast halves
- ¼cup all-purpose flour
- ½teaspoon salt
- 1pinch ground black pepper
- 3tablespoons butter
- 1(14.5 ounce) can stewed tomatoes, with liquid
- ½cup water
- 2tablespoons brown sugar
- 2tablespoons distilled white vinegar
- 2tablespoons Worcestershire sauce
- 1teaspoon salt
- 2teaspoons chili powder
- 1teaspoon mustard powder
- ½teaspoon celery seed
- 1clove garlic, minced
- ⅛teaspoon hot pepper sauce
Step 1In 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.
Step 2In 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.