How To Make Chicken Breasts Pierre
Tender chicken breasts in rich tomato-based sauce, this dish is a quick and tasty dinner everyone will enjoy. It’s sweet and tangy with a kick of spice.
Serves:
Ingredients
- 6chicken breastskinless, boneless, halves
- ¼cupall-purpose flour
- ½tspsalt
- 1pinchground black pepper
- 3tbspbutter
- 14.5ozstewed tomatoeswith liquid
- ½cupwater
- 2tbspbrown sugar
- 2tbspdistilled white vinegar
- 2tbspWorcestershire sauce
- 1tbspsalt
- 2tspchili powder
- 1tspmustard powder
- ½tspcelery seed
- 1clovegarlicminced
- ⅛tsphot pepper sauce
Instructions
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In a shallow dish or bowl, combine flour, ½ teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture.
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Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
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In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce.
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Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil.
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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.
Nutrition
- Calories: 402.60kcal
- Fat: 22.37g
- Saturated Fat: 8.34g
- Trans Fat: 0.42g
- Monounsaturated Fat: 8.30g
- Polyunsaturated Fat: 3.83g
- Carbohydrates: 11.22g
- Fiber: 1.83g
- Sugar: 5.36g
- Protein: 37.70g
- Cholesterol: 126.63mg
- Sodium: 674.96mg
- Calcium: 61.76mg
- Potassium: 595.27mg
- Iron: 2.52mg
- Vitamin A: 117.68µg
- Vitamin C: 9.66mg
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