for family meals :
recipe comes from Recipes in The Mail
and was submitted by Nancy.
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
a shallow dish or bowl, combine flour, 1/2 teaspoon
salt and ground black pepper. Coat chicken breasts
with flour mixture.
butter in a large skillet over medium heat,
and brown chicken on all sides. Remove from
skillet, and drain on paper towels.
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.
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.