Chicken Breasts Pierre
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt1 pinch
Ground Black Pepper3 tbsps
Butter1 cup
Water2 tbsps
Brown Sugar2 tbsps
Distilled White Vinegar2 tbsps
Worcestershire Sauce2 tsps
Chili Powder1 tsp
Mustard Powder1 tsp
Celery Seed1 clove
Garlic (minced)1 tsp
Hot Pepper SauceDirections:
1
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper
2
Coat chicken breasts with flour mixture
3
Melt butter in a large skillet over medium heat, and brown chicken on all sides
4
Remove from skillet, and drain on paper towels
5
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce
6
Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce
7
Bring to a boil; reduce heat, and return chicken to skillet
8
Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear