Chicken Breasts Pierre Recipe Recipes Net

Ingredients

6chicken breastskinless, boneless, halves

¼cupall-purpose flour

½tspsalt

1pinchground black pepper

3tbspbutter

14.5ozstewed tomatoeswith liquid

½cupwater

2tbspbrown sugar

2tbspdistilled white vinegar

2tbspWorcestershire sauce

1tbspsalt

2tspchili powder

1tspmustard powder

½tspcelery seed

1clovegarlicminced

⅛tsphot pepper sauce

In a shallow dish or bowl, combine flour, ½ 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.

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.