Description
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.
Ingredients
- 6 skinless, boneless chicken breast halves
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 pinch ground black pepper
- 3 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
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6