Chicken Breasts Pierre

Chicken Breasts Pierre

From: Mom... aka Ruth Solter

1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup flour
1/2 tsp. salt
pinch of black pepper
3 Tbs. butter
1 (14.5 oz.) can stewed tomatoes with liquid
1/2 cup water
2 Tbs. brown sugar
2 Tbs. vinegar
2 tbs. worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp. mustard powder
1/2 tsp. celery seed
1 clove garlic, minced
1/8 tsp. hot pepper sauce
Rice

In a shallow dish, combine flour, 1/2 tsp. salt and black pepper. Coat the chicken with the flour mixture. Melt the 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 35-40 minutes or until chicken in tender, no longer pink and juices run clear. Take cover off for last 10 minutes so that the liquid will thicken a little. Serve over rice.