My cousin alerted me to this scrumptious feast which can be found here at Allrecipes. It is the perfect mix of sweetness, tartness with a tiny bit of kick. It’s easy to throw together and then you just let it simmer til dinnertime. I recommend serving this with something to soak up the sauce – it’s to die for. I made a basic risotto to serve on the side alongside a green salad. Enjoy.
Ingredients:
6 skinless, boneless chicken breasts
1/4 c. flour
1/2 t. salt
generous sprinkling of black pepper
3 T. butter
1/2 of a 28 oz. can of stewed tomatoes (with liquid)
1/2 c. water
2 T. brown sugar
2 T. white vinegar
2 T. Worcestershire sauce
2 t. chili powder
1 t. mustard powder
1/2 t. celery salt
3 cloves garlic, minced
1/8 t. hot pepper sauce (for the promised kick)
In bowl, combine flour, 1/2 t. salt and black pepper and coat the chicken breasts. Then melt the butter in a large pan over medium heat and brown the chicken on all sides. Remove chicken and drain on paper towels.
Using the same pan, combine stewed tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Then add chili powder, mustard, celery salt, garlic and hot pepper sauce. Bring to a boil – then reduce heat and return the chicken breasts to the pan. Cover and allow to simmer for 40 minutes (or until chicken is cooked through).