Chicken Breasts Pierre

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 247 Calories

Ingredients

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

Recipe Instructions

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.