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| Chicken Breasts Pierre |
One of my husband's favorites. I've been making this for over fifteen years, and he's no longer sick of it but! Serve with pan sauces, crusty French bread and a tossed inexperienced salad.
Ingredients :
- 6 skinless, boneless fowl breast halves
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 pinch floor black pepper
- three tablespoons butter
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- ½ 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
- ½ teaspoon celery seed
- 1 clove garlic, minced
- ⅛ teaspoon hot pepper sauce
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H10M |
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Notes :
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