Name: Chicken Breasts Pierre
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 6; All-purpose flour - ¼ cup; Salt - ½ teaspoon; Ground black pepper - 1 pinch; Butter - 3 tablespoons; Stewed tomatoes, with liquid - 1 (14.5 ounce) can; Water - ½ cup; Brown sugar - 2 tablespoons; Distilled white vinegar - 2 tablespoons; Worcestershire sauce - 2 tablespoons; Salt - 1 teaspoon; Chili powder - 2 teaspoons; Mustard powder - 1 teaspoon; Celery seed - ½ teaspoon; Garlic, minced - 1 clove; Hot pepper sauce - ⅛ teaspoon

Ingredients for - Chicken Breasts Pierre

1. Skinless, boneless chicken breast halves 6

2. All-purpose flour ¼ cup

3. Salt ½ teaspoon

4. Ground black pepper 1 pinch

5. Butter 3 tablespoons

6. Stewed tomatoes, with liquid 1 (14.5 ounce) can

7. Water ½ cup

8. Brown sugar 2 tablespoons

9. Distilled white vinegar 2 tablespoons

10. Worcestershire sauce 2 tablespoons

11. Salt 1 teaspoon

12. Chili powder 2 teaspoons

13. Mustard powder 1 teaspoon

14. Celery seed ½ teaspoon

15. Garlic, minced 1 clove

16. Hot pepper sauce ⅛ teaspoon

How to cook deliciously - Chicken Breasts Pierre

1 . Stage

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 . Stage

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. France C