Originally published on August 9, 2009
I came up with this recipe one day when I was looking for something different to do with my cans of stewed tomatoes. It’s so good that it’s now something I regularly make for my family. And whenever my mom comes to visit, it’s always what she wants me to make for her first supper. My whole family really loves it too and anyone I’ve given the recipe to always gives it a big thumbs up as well. I usually serve it over rice because my family prefers it over noodles but either can be used.
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 can diced tomatoes, with juices
1/2 cup water2 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
3 cloves garlic, minced
A dash of hot sauce
1.) Place a large frying pan on the stove with the butter inside and turn to medium-high heat. Place the flour into a shallow bowl and sprinkle the salt and pepper into it. Pat the chicken breasts dry and dredge them through the flour. Once the butter is melted and hot, place the chicken breasts in the pan and brown on both sides.
2.) While the chicken is browning, combine the remaining ingredients in a large bowl. Stir until it is blended. Once the chicken has browned on all sides, remove from pan. Add the tomato mixture to the hot pan and bring to a boil. Add the chicken back into the pan and reduce the heat to medium or medium-low, depending on your stovetop. Cook for 30-35 minutes until the chicken is no longer pink and juices run clear.
3.) Serve and enjoy!