Chicken Pierre
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml low sodium chicken broth
- 59.14 ml white vinegar
- 29.58 ml sherry wine
- 29.58 ml Worcestershire sauce
- 2.46 ml hot pepper sauce
- 59.14 ml brown sugar
- 3 garlic cloves, minced
- 22.18 ml chili powder
- 9.85 ml mustard powder
- 4.92 ml celery seed
- 118.29 ml all-purpose flour
- 2.46 ml fresh ground black pepper
- 2.46 ml Hungarian paprika
- 59.14 ml butter
- 6 boneless skinless chicken breasts
- 2 (793.78 g) can stewed tomatoes
directions
- 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.
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