Chicken Breasts Pierre
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Rated by 12 members
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Chicken steeped in a sweet and savory blend of tomatoes, spices and herbs. Serve with crusty French bread to mop up every last drop.
| Prep Time: | 30m |
| Cook Time: | 40m |
| Ready in: | 1h 10m |
| Yield: | 6 servings |
Ingredients | |
| 6 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 | |
- 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.
- 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.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 247 cal | Total Fat: | 7.7 g | Cholesterol: | 84 mg | |||
| Sodium: | 934 mg | Carbohydrates: | 15 g | Fiber: | 1.3 g | |||
| Protein: | 28.8 g | |||||||
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