Chicken Breasts Pierre

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 boneless skinless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14 1/2 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 garlic clove, minced
• 1/8 teaspoon hot pepper sauce

Recipe

• 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.