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CHICKEN BREASTS PIERRE




List of Ingredients



• 6 SKINLESS, BONELESS CHICKEN BREAST HALVES
  
• 1/4 CUP FLOUR
  
• 1/2 TESPOON SALT
  
• 1 PINCH PEPPER
  
• 3 TABLESPOONS BUTTER
  
• 14 1/2 OUNCE CAN STEWED TOMATOES WITH LIQUID
  
• 1/2 CUP WATER
  
• 2 TABLESPOONS BROWN SUGAR
  
• 2 TABLESPOONS WHITE VINEGAR, DISTILLED
  
• 2 TABLESPOONS WORCESTERSHIRE SACUE
  
• 1 TEASPOON SALT
  
• 2 TEASPOON CHILI POWDER
  
• 1 TEASPOON MUSTARD POWDER
  
• 1/2 TEASPOON CELERY SEED
  
• 1 GARLIC CLOVE, MINCED
  
• 1/8 TEASPOON HOT PEPPER SAUCE
  






Instructions



1. IN A SHALLOW DISH OR BOWL, COMBINE FLOUR, 1/2 TEASPOON SALT AND PEPPER. COAT CHICKEN BREASTS WITH FLOUR MIXTURE.
   
2. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT, BROWN CHICKEN ON ALL SIDES. REMOVE FROM SKILLET AND DRAIN ON PAPER TOWELS.
   
3. IN SAME SKILLET, COMBINE TOMATOES, WATER, BROWN SUGAR, VINEGAR AND WORCESTERSHIRE SAUCE. SEASON WITH SALT, CHILI POWDER, MUSTARD, CELERY SEEDS, 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 AND JUICES RUN CLEAR.