Chicken Breasts Pierre

Chicken Breasts Pierre

1328
Nancy 2

"One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad."

Ingredients

1 h 10 m {{adjustedServings}} servings 247 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

1328
  1. 1818 Ratings

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This is my kind of dinner! Easy and a unique, yummy flavor. I thought it might be just a bbq sauce; but it is much more... It reminds me a little of Cuban food. Some of the reviews said this w...

VERY GOOD! Per previous reviews, I used 1/4 cup red wine and 1/4 cup water and served all over white rice. Next time, I think I will add some chopped onions and fresh mushrooms. In addition, I ...

I would rate this even higher - these are ingredients you normally have on hand or they can easily be substituted. I scaled it to three using the exact measurements provided when scaled down. ...