Chicken Breasts Pierre

Name: Chicken Breasts Pierre
Prep time: 30 min
Cook time: 40 min
Yield: 6
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

⏱️ Ready in 1h 10m 🥄 Prep 30 min 🔥 Cook 40 min 👥 6 servings 👁️ 7 views

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Pie #Dinner

📊 At a Glance

Prep 30 min

Cook 40 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 247

% Daily Value*

Total Fat 7.8g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 916mg 40%

Total Carbohydrate 14.8g 5%

Dietary Fiber 1.3g 5%

Total Sugars 7.5g

Protein 28.8g 58%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.