Wednesday, January 9, 2008

Chicken Breasts Pierre

This recipe will always give me butterfly warm happy feelings. We had just moved into the neighborhood and a delightful lady invited us for dinner. She served us this and we had the most splendid night talking, laughing, and eating. I've since given the recipe out many times. It is a keeper. Thanks Jolene!

6 skinless, boneless chicken breast halves
1/4 c all purpose flour
1/2 ts salt
pinch of black pepper
3 Tbsp butter
1 (14.5 oz) can stewed tomatoes with liquid (or 2 8oz can tomato sauce)
1/2 cu water
2 Tbsp brown sugar
2 tbsp distilled white vinegar
2 tbsp worcestershire sauce
1 tsp salt
1-2 tsp chili powder
1 tsp mustard powder
1/2 tsp celery seed
1 clove garlic, minced
1/8 ts hot pepper sauce (optional)
In a shallow dish or bowl, combine flour, 1/2 ts salt and pepper. Coat chicken breats 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.In the same skillet, combine the tomatoes, water, brown sugar, vinegar, and worcestershire sauce. Season with salt, chili poweer, mustart, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35-40 minutes or until chicken is tender, no longer pink and juices run clear.Serve over mashed potatoes or noodles

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