Ingrédients pour Chicken Breasts Pierre
- Boneless Skinless Chicken Breast Halves
- All Purpose Flour
- 1 teaspoon salt (1/2 tsp for dredging, 1/2 tsp for sauce)
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- Stewed Tomatoes
- 1/2 cup water
- 2 tablespoons brown sugar
- Distilled White Vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon chili powder
- Mustard Powder
- 1/4 teaspoon celery seed
- Garlic Clove
- Dash of hot pepper sauce (to taste)
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Comment préparer Chicken Breasts Pierre
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge chicken breasts in the flour mixture, ensuring they are fully coated.
- Melt 2 tablespoons butter in a large skillet over medium heat. Brown chicken breasts on all sides for about 2-3 minutes per side.
- Remove chicken from skillet and set aside on a plate lined with paper towels to drain excess grease.
- In the same skillet, add 1 (14.5 ounce) can diced tomatoes, 1/2 cup water, 2 tablespoons brown sugar, 2 tablespoons white vinegar, and 1 tablespoon Worcestershire sauce.
- Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon dry mustard, 1/4 teaspoon celery seed, 1 clove minced garlic, and a dash of your favorite hot pepper sauce (to taste).
- Bring the sauce to a boil over medium-high heat.
- Reduce heat to low, return the chicken breasts to the skillet, and cover.
- Simmer for 35-40 minutes, or until the chicken is cooked through, no longer pink, and the juices run clear. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
46g
Fat
32g
Carbs
7g
