Chicken Breasts Pierre

Ingredients

• 6 skinless , boneless chicken breast halves
• 0.25 cups all-purpose flour
• 0.5 teaspoons salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 can stewed tomatoes , 14.5 ounce
• 0.5 cups 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
• 0.5 teaspoons celery seed
• 1 clove garlic , minced
• 0.13 teaspoons hot pepper sauce

Instructions

1. 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. 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.