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Chicken

Chicken Breasts Pierre

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Chicken: Chicken Breasts Pierre
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INGREDIENTS
Servings: 6
skinless, boneless chicken breast halves
all-purpose flour
salt
ground black pepper
butter
stewed tomatoes, with liquid
water
brown sugar
distilled white vinegar
Worcestershire sauce
salt
chili powder
mustard powder
celery seed
garlic, minced
hot pepper sauce
DIRECTIONS
  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.
  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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