Chicken Pierre

I found this recipe for Chicken Pierre on allrecipes while looking for a new way to cook chicken breasts. It was a bit of a gamble for my household because we are not big tomato fanatics, but this recipe was sooo good it might just change our minds.

Chicken Pierre

The original recipe makes 6 servings or 6 chicken breasts. I only cooked 3 chicken breasts, however I did NOT half any of the rest of the recipe.

Ingredients:

•  3 skinless, boneless chicken breast halves
•  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 
•  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. Combine flour, ½ teaspoon of salt and pepper. Coat chicken breasts in flour mixture. Disguard left over flour mixture.

2. In large skillet melt butter over medium heat. Brown chicken breasts of both sides and remove from skillet.

3. Add remaining ingredients to skillet; tomatoes, water, brown sugar, vinegar, Worcestershire, salt, chili powder, mustard powder, celery seed, garlic, and hot sauce. Bring to a boil and reduce heat to simmer. Add chicken back to skillet. Cover and simmer for 35-40 minutes or until chicken is cooked.

Summary:
This was easy. Not only did we enjoy it, we fought over the tomatoes which normally don't get eaten in our house!