Chicken Pierre
One of my newer recipes that I found several years ago, it has become a family favorite that I make all the time. Easy and it has such nice flavor. If you happen to get Penzey's Spices, I use "Tsardust Memories" in this instead of the Chinese Five Spice. I serve this with Stewed Tomatoes and Dumplings....yum!!!
2 chicken breasts, skinless, boneless
About 1/3 cup flour
Salt
Pepper
1 tablespoon butter
Mix enough flour for the number of chicken breasts with a little salt and pepper. Coat chicken breasts with flour mixture. Melt butter in large skillet and lightly brown chicken on all sides. Remove and drain on paper towels.
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 tablespoons Worcestersire sauce
1 teaspoon salt
1 clove garlic
1/2-1 teaspoon Chinese 5 Spice powder or Penzey's Tsardust Memories
In same skillet, combine rest of ingredients. Bring to boil; reduce heat and return chicken to skillet. Cover and simmer 20 to 30 minutes longer until chicken is no longer pink and juices run clear. 165 degrees.