Chicken Breasts Pierre

Chicken Breasts Pierre
Print Recipe
"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."
Servings Prep Time
6 30 minutes
Cook Time Passive Time
40 minutes 1:10 Hours
Servings Prep Time
6 30 minutes
Cook Time Passive Time
40 minutes 1:10 Hours
Chicken Breasts Pierre
Print Recipe
"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."
Servings Prep Time
6 30 minutes
Cook Time Passive Time
40 minutes 1:10 Hours
Servings Prep Time
6 30 minutes
Cook Time Passive Time
40 minutes 1:10 Hours
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
Share this Recipe
Powered byWP Ultimate Recipe

Comments are closed.