Ingredients
Original recipe makes 6 servings
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6 skinless, boneless chicken breast halves
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1 pinch ground black pepper
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3 tablespoons butter
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1 (14.5 ounce) can stewed tomatoes, with liquid
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1/2 cup water
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2 tablespoons brown sugar
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2 tablespoons distilled white vinegar
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2 tablespoons Worcestershire sauce
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1 teaspoon salt
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2 teaspoons chili powder
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1 teaspoon mustard powder
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1/2 teaspoon celery seed
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1 clove garlic, minced
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1/8 teaspoon hot pepper sauce
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PREP
30 mins -
COOK
40 mins -
READY IN
1 hr 10 mins
Directions
- 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.
