Chicken breasts Pierre

    Chicken breasts Pierre


    1802 people made this

    About this recipe: 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.

    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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