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Chicken Breasts Pierre Recipe

Recipe by: Nancy

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1In 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.
  • 2In 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 6 servings
  • 247 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    247
    12%
  • Fat:
    7.8
    12%
  • Carbs:
    14.8
    5%
  • Protein:
    28.8
    58%
  • Cholesterol:
    84
    28%

Based on a 2,000 calorie diet

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