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.
My Private Note
Units: US | Metric
- 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
- 1Mix first 9 ingredients in a bowl, and set aside.
- 2Combine ingredients 10 - 12 in a shallow dish or bowl.
- 3Heat butter in large saute pan over medium high heat.
- 4Once butter has melted, coat chicken in flour mixture and place in pan.
- 5Cook chicken for 3 minutes per side (just to brown the outside).
- 6Remove chicken from pan and place on a paper towel lined plate.
- 7Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
- 8Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
- 9Uncover the mixture for the last 10 minutes to allow the sauce to thicken.
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Nutritional Facts for Chicken Pierre
Serving Size: 1 (375 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 355.8
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 5.4 g
- Cholesterol 88.7 mg
- Sodium 550.0 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 2.7 g
- Sugars 16.2 g
- Protein 31.2 g