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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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