Chicken Breast Pierre

October 15, 2008 by Scott.

This dish is nice served over white rice or pasta.

Ingredients:
- 6 Boneless, skinless chicken breast halves (cut in half)
- 1/4 cup all-purpose flour
- 1/2/ teaspoon salt
- 3 tablespoons butter (I used olive oil)
- 1 pinch ground black pepper
- 1 (14.5 oz) can stewed tomatoes with liquid
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 1/2 teaspoon celery seed
- 1 clove minced garlic ( or two teaspoons minced garlic)

Directions:
1. In a shallow dish/bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken in flour mixture. Put olive oil in 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. Add salt, chili powder, mustard, celery seed and garlic. Bring to a boil; reduce heat, return chicken. Cover and simmer for 40 minutes or until chicken is tender and no longer pink.

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