Prep 5 mins
Cook 50 mins
This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out.
- 1 cup low sodium chicken broth
- 1⁄4 cup white vinegar
- 2 tablespoons sherry wine
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon hot pepper sauce
- 1⁄4 cup brown sugar
- 3 garlic cloves, minced
- 1 1⁄2 tablespoons chili powder
- 2 teaspoons mustard powder
- 1 teaspoon celery seed
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon Hungarian paprika
- 1⁄4 cup butter
- 6 boneless skinless chicken breasts
- 2 (14 ounce) cans stewed tomatoes
- Mix first 9 ingredients in a bowl, and set aside.
- Combine ingredients 10 - 12 in a shallow dish or bowl.
- Heat butter in large saute pan over medium high heat.
- Once butter has melted, coat chicken in flour mixture and place in pan.
- Cook chicken for 3 minutes per side (just to brown the outside).
- Remove chicken from pan and place on a paper towel lined plate.
- Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
- Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
- Uncover the mixture for the last 10 minutes to allow the sauce to thicken.