Chicken Breasts Pierre Recipe

Ingredients
<br>- 6  skinless, boneless chicken breast halves
<br>- ¼ cup all-purpose flour
<br>- ½ teaspoon salt
<br>- 1 pinch ground black pepper
<br>- 3 tablespoons butter
<br>- 1 (14.5 ounce) can stewed tomatoes, with liquid
<br>- ½ cup water
<br>- 2 tablespoons brown sugar
<br>- 2 tablespoons distilled white vinegar
<br>- 2 tablespoons Worcestershire sauce
<br>- 1 teaspoon salt
<br>- 2 teaspoons chili powder
<br>- 1 teaspoon mustard powder
<br>- ½ teaspoon celery seed
<br>- 1 clove garlic, minced
<br>- ⅛ teaspoon hot pepper sauce
<br><p></p>Directions
<br>step 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.
<br>step 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.
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Ingredients
- 6 skinless, boneless chicken breast halves
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 pinch ground black pepper
- 3 tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- ½ cup water
- 2 tablespoons brown sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- ½ teaspoon celery seed
- 1 clove garlic, minced
- ⅛ teaspoon hot pepper sauce

Directions
step 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.
step 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.

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