Chicken Breasts Pierre

I was having trouble finding a new dish to try, so I hopped over to All Recipes to take a look around. Within an instant I found this recipe. It sounded too interesting with it's array of flavors to pass up.

Chicken Breasts Pierre (6 servings at 7 points a piece)

Ingredients:

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 tsp salt
1 pinch ground black pepper
2 tbsp reduced-fat butter or margarine
1 (14.05 oz) can stewed tomatoes, with liquid
1/2 cup water
2 tbsp brown sugar
2 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
1 tsp salt
2 tsp chili powder
1 tsp mustard powder
1/2 tsp celery seed
1 clove garlic, minced
1/8 tsp hot pepper sauce

Directions:

1. In a shallow dish or bowl, combine flour, 1/2 tsp salt, and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

2. In same skillet, combine the tomatoes, water, brown sugar, vinegar, and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic, and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover and simmer for 35 to 40 minutes, or until chicken is tender and no longer pink, and the juices run clear.

When I made this, I managed to burn my sauce a little bit. Definitely make sure you simmer on a LOW heat, and check on it fairly often. But even with a burnt sauce, the chicken was still delicious. It had a nice tangy taste to it, and I loved the bites with pieces of tomato in them :)