Chicken Pierre

Ingredients

• 1 cup low sodium chicken broth
• 1/4 cup white vinegar
• 2 tablespoons sherry wine
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 1/4 cup brown sugar
• 3 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons mustard powder
• 1 teaspoon celery seed
• 1/2 cup all-purpose flour
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon Hungarian paprika
• 1/4 cup butter
• 6 boneless skinless chicken breasts
• 2 (14 ounce) cans stewed tomatoes

Directions

1. 1

   Mix first 9 ingredients in a bowl, and set aside.

2. 2

   Combine ingredients 10 - 12 in a shallow dish or bowl.

3. 3

   Heat butter in large saute pan over medium high heat.

4. 4

   Once butter has melted, coat chicken in flour mixture and place in pan.

5. 5

   Cook chicken for 3 minutes per side (just to brown the outside).

6. 6

   Remove chicken from pan and place on a paper towel lined plate.

7. 7

   Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.

8. 8

   Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.

9. 9

   Uncover the mixture for the last 10 minutes to allow the sauce to thicken.