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



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.