Chicken Breasts Pierre

Chicken Pierre.jpg

What’s better than a one pan chicken dish? Ummmm……………….nothing. I love a meal that comes together quickly and easily with minimal mess. This dish fits the bill perfectly and it was also rich and delicious. Even my picky kids ate it so you know it’s good!

I came across this recipe on Facebook however, the original recipe is from the Allrecipes website, you can find it here . I made a few adjustments to this dish which I think resulted in a much better tasting meal. I cut down on the amount of chili powder it called for to only 1 teaspoon. Chili powder can be an overpowering flavor and I think 2 teaspoons would have been entirely too much. I also replaced the 1/2 cup of water with red wine and increased the amount to 3/4 cup. This was the BEST substitution and the red wine really made this dish! I used Bogle Merlot but you can use whatever red wine you like or have on hand.

I served this chicken alongside roasted Yukon Gold potatoes and fresh string beans. To season the string beans I used a little salt and pepper and then tossed them with some of the sauce from the chicken, they were absolutely delicious.

Ingredients

  • 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
  • 3/4 red wine
  • 2 tablespoons brown sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon celery seed
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot pepper sauce

Instructions

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture and set aside.

Melt butter in a large skillet over medium heat. Brown chicken on all sides. Remove from skillet, set aside.

In the same skillet, combine the tomatoes, red wine, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil then reduce heat and return chicken to skillet. Cover and simmer for 30 to 40 minutes, or until chicken is tender, no longer pink and juices run clear. 

**Tip** – If the sauce is too thin after the chicken is done cooking just remove the chicken and set aside, increase the heat to high, and mix in a little Wondra™ powder to thicken it up. If you don’t have Wondra™, combine a 1/4 water and 2 tbs flour and then slowly mix in just enough to thicken the sauce.

 

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