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:
Directions:
1. Combine flour, ½ teaspoon of salt and pepper. Coat chicken breasts in flour mixture. Disguard left over flour mixture.
- 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!
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!
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