 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out. 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. Mix first 9 ingredients in a bowl, and set aside.
2. Combine ingredients 10 - 12 in a shallow dish or bowl.
3. Heat butter in large saute pan over medium high heat.
4. Once butter has melted, coat chicken in flour mixture and place in pan.
5. Cook chicken for 3 minutes per side (just to brown the outside).
6. Remove chicken from pan and place on a paper towel lined plate.
7. Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
8. Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
9. Uncover the mixture for the last 10 minutes to allow the sauce to thicken.
|
|