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Chicken Breasts Pierre
SUBMITTED BY:
Nancy
PHOTO BY:
Caroline C
"One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad."
RECIPE RATING:
Read Reviews
(596)
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PREP TIME
30 Min
COOK TIME
40 Min
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce
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DIRECTIONS
In a shallow dish or bowl, combine flour, 1/2 teaspoon 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.
In the 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, no longer pink and juices run clear.
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REVIEWS
Reviewed on Dec. 3, 2003 by
DREGINEK
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DREGINEK
Dec. 3, 2003
VERY GOOD! Per previous reviews, I used 1/4 cup red wine and 1/4 cup water and served all over white rice. Next time, I think I will add some chopped onions and fresh mushrooms. In addition, I think I will cut the chili powder to 1 tsp instead of 2 (it overwhelmed the chicken). Overall, still really good and my family agrees that it should be on the "regular" list!
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19 users found this review helpful
VERY GOOD! Per previous reviews, I used 1/4 cup red wine and 1/4 cup water and served all over...
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Reviewed on Jan. 8, 2004 by
Dyann
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Dyann
Jan. 8, 2004
This is my kind of dinner! Easy and a unique, yummy flavor. I thought it might be just a bbq sauce; but it is much more... It reminds me a little of Cuban food. Some of the reviews said this was too sweet. My guess is it was their stewed tomatoes. This was not a real sweet dish with PLAIN DICED CANNED TOMATOES(instead of stewed)like I used. The idea of adding onion (esp. RED onion)sounds, to me, like it would be great; but I don't think mushrooms would work with this(and I love mushrooms). I think, a mix of sliced red onion,and red, yellow and green peppers (in the last 15 min.) steamed in the sauce, would compliment this sauce better; although the recipe is perfect just AS IT IS. I made with white rice and stir-fried, garlicky, fresh-cracked peppered green beans to make a meal. Although, any starch (noodles, rice etc.) and any green vegetable would be excellent with it. It made about a cup of sauce with flavorful chunks of tomato that we spooned over the chicken and rice. I made only four breasts, so I will double sauce for more servings. 'Gotta' have enough of the sauce to add to the rice! Nancy, you said your husband hasn't gotten sick of this in 15 years... mine liked it a lot too. I have a feeling I will be making for the next 15 years, also. Thank you so much for sharing this one!
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16 users found this review helpful
This is my kind of dinner! Easy and a unique, yummy flavor. I thought it might be just a bbq...
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Reviewed on Aug. 29, 2002 by CSANDST1
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CSANDST1
Aug. 29, 2002
This was good but not great. My husband really enjoyed it. I'll make it again because it's so easy and will cut back on the chile powder. This tasted a little too much like chili. There wasn't much sauce either so if you're making 6 breasts, I'd definitely double the sauce ingredients.
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14 users found this review helpful
This was good but not great. My husband really enjoyed it. I'll make it again because it's...
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Reviewed on Feb. 12, 2004 by
Aspiring Chef Rita
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Aspiring Chef Rita
Feb. 12, 2004
I would rate this even higher - these are ingredients you normally have on hand or they can easily be substituted. I scaled it to three using the exact measurements provided when scaled down. As a preference I used canned diced tomatoes, chicken broth (had it left over in the frig - water would have been fine), cayenne pepper since I didn't have hot pepper sauce. Followed other reviewers suggestions and added a small onion sliced into rings - I would never leave that out now. Also had some leftover corn in the frig which I threw in at the end. I pounded the breasts so they would be the same thickness, cooked them in 25 min. and they were incredibly moist. Keep an eye on it when it simmers - I did have to add some more broth which was fine - it held its rich, spicy flavor and was great over the rice. Another keeper. Thanks Nancy.
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11 users found this review helpful
I would rate this even higher - these are ingredients you normally have on hand or they can...
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Reviewed on Oct. 11, 2003 by LAURIEANDJOHN64
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LAURIEANDJOHN64
Oct. 11, 2003
Fantastic! This recipe's a keeper! Easy enough for a family meal and special enough for dinner parties. It is so delicious with rice, salad and crusty bread. I did take the suggestion of using chicken broth (using 3/4 C.) instead of water. Also, as per the request of my husband, I flattened the chicken breasts out slightly prior to cooking.
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8 users found this review helpful
Fantastic! This recipe's a keeper! Easy enough for a family meal and special enough for dinner...
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Reviewed on Jun. 5, 2003 by KWANTUM
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KWANTUM
Jun. 5, 2003
This recipe is one of our staples. We have been making it for the last year. We do make a couple changes though. We reduce the amount of chicken breast halves from six to two. Also, we cube the chicken. When the sauce and chicken is complete we pour the sauce and chicken over fresh steamed white rice. Yummy. This will yield 2-4 servings.
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8 users found this review helpful
This recipe is one of our staples. We have been making it for the last year. We do make a...
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Reviewed on Mar. 14, 2005 by
TORONTOMOMMY
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TORONTOMOMMY
Mar. 14, 2005
My family loved this recipe! I prepared this in my SLOWCOOKER browning the chicken first. (I did cut the chicken breasts in strips) I ran out of mustard powder so I used prepared mustard.It worked just as well. Because the reviews were so enthusiastic I decided to double the recipe to have lots of sauce. We had leftovers and tried this with both Whipped potatoes and small italian pasta. Yummy any which way you decide to eat it! Next time I would like to add some green or red pepper and some onions. This is a real keeper! Thanks
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7 users found this review helpful
My family loved this recipe! I prepared this in my SLOWCOOKER browning the chicken first. (I...
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Reviewed on Sep. 28, 2003 by KeepTahoeBlue
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KeepTahoeBlue
Sep. 28, 2003
Excellent! My husband, a professional chef, said, "This one's a keeper!" Only substitution I made was chicken broth instead of the water.
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7 users found this review helpful
Excellent! My husband, a professional chef, said, "This one's a keeper!" Only substitution I...
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Reviewed on Oct. 23, 2007 by
LADYJAYPEE
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LADYJAYPEE
Oct. 23, 2007
I always add a chopped onion to this too for great flavor and texture. 11/1/06: This was EX-cellent! I reduced the chili powder to 1/2 the amount, used 1/2 the amount of water so that I could do the other half in WHITE WINE; the wine really made the recipe as we've since used it and forgotten the wine, and could tell the difference. An extra splash of Frank's Red Hot Sauce doesn't hurt either! I love the combination of flavors and using all of the somewhat unusual-together ingredients to get there. The meat is tender, moist, and flavorful. SO good! A definite keeper. Thanks, Nancy!
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6 users found this review helpful
I always add a chopped onion to this too for great flavor and texture. 11/1/06: This was...
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Reviewed on Jan. 25, 2004 by