Chicken breasts Pierre

    1 hour 10 min

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

    1814 people made this

    Serves: 6 

    • 6 skinless, boneless chicken breast fillets
    • 4 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 3 tablespoons butter
    • 1 (400g) tin plum tomatoes, with liquid
    • 125ml water
    • 2 tablespoons soft brown sugar
    • 2 tablespoons white vinegar
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon salt
    • 2 teaspoons chilli powder
    • 1 teaspoon ground mustard
    • 1/2 teaspoon celery seed
    • 1 clove garlic, minced
    • 1/8 teaspoon hot pepper sauce

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    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 frying pan over medium heat, and brown chicken on all sides. Remove from pan, and drain on kitchen roll.
    2. In the same pan, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chilli powder, mustard, celery seed, garlic and hot pepper sauce. Bring to the boil; reduce heat, and return chicken to pan. 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 in English (1860)


    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 was too sweet. My guess is it was their stewed tomatoes. This was not a real sweet dish with PLAIN DICED CANNED TOMATOES(instead of stewed)like I used. The idea of adding onion (esp. RED onion)sounds, to me, like it would be great; but I don't think mushrooms would work with this(and I love mushrooms). I think, a mix of sliced red onion,and red, yellow and green peppers (in the last 15 min.) steamed in the sauce, would compliment this sauce better; although the recipe is perfect just AS IT IS. I made with white rice and stir-fried, garlicky, fresh-cracked peppered green beans to make a meal. Although, any starch (noodles, rice etc.) and any green vegetable would be excellent with it. It made about a cup of sauce with flavorful chunks of tomato that we spooned over the chicken and rice. I made only four breasts, so I will double sauce for more servings. 'Gotta' have enough of the sauce to add to the rice! Nancy, you said your husband hasn't gotten sick of this in 15 years... mine liked it a lot too. I have a feeling I will be making for the next 15 years, also. Thank you so much for sharing this one!  -  17 Apr 2003  (Review from Allrecipes US | Canada)


    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 think I will cut the chili powder to 1 tsp instead of 2 (it overwhelmed the chicken). Overall, still really good and my family agrees that it should be on the "regular" list!  -  24 Jul 2002  (Review from Allrecipes US | Canada)


    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. As a preference I used canned diced tomatoes, chicken broth (had it left over in the frig - water would have been fine), cayenne pepper since I didn't have hot pepper sauce. Followed other reviewers suggestions and added a small onion sliced into rings - I would never leave that out now. Also had some leftover corn in the frig which I threw in at the end. I pounded the breasts so they would be the same thickness, cooked them in 25 min. and they were incredibly moist. Keep an eye on it when it simmers - I did have to add some more broth which was fine - it held its rich, spicy flavor and was great over the rice. Another keeper. Thanks Nancy.  -  25 Oct 2003  (Review from Allrecipes US | Canada)