Chicken Pierre

Ingredients:

• 6 boneless, skinless chicken breasts
• 25g  plain flour
• ½ tsp salt
• pinch ground black pepper
• 3 tbsp butter
• 1 tin chopped tomatoes
• 115ml water
• 2 tbsp brown sugar
• 2 tbsp distilled white vinegar
• 1 tsp salt
• 2 tsp chilli powder
• 1 tsp mustard powder
• ½ tsp celery seed
• 1 clove garlic minced
• 1/8 tsp hot pepper sauce
• 2 tbsp Worcestershire Sauce

Method:

1. In a shallow dish or bowl, combine the flour, ½ teaspoon salt and ground black pepper.
2. Coat chicken breasts with flour mixture.
3. Melt butter in a large skillet over medium heat and brown chicken on all sides.
4. Remove from skillet and drain on paper towels.
5. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce.
6. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce.
7. Bring to a boil, reduce heat and return chicken to skillet.
8. Cover and simmer for 35 to 40 minutes, or until chicken is tender(no longer pink and juices run clear).

Recipe submitted by ackee123