04 August, 2011

Chicken Breasts Pierre

Chicken Breasts Pierre was our dinner tonight.  I found it on allrecipes.com.  It's a unique flavor and really good.  I served it with buttered egg noodles and a green salad.  Here's the link to the recipe:



  • 6 skinless, boneless chicken breast halves (I used boneless skinless breasts and thighs)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 3 tablespoons butter
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1/2 cup water (I used half water half white wine)
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 1 clove garlic, minced
  • 1/8 teaspoon 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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