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Chicken Saint Pierre Recipe

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This recipe for Chicken Saint Pierre, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Landress
Added: Tuesday, March 14, 2006


6 skinless, boneless chicken breasts
1/4 cup plain flour
1/2 teaspoon salt and pinch of pepper
3 tablespoons butter
1 (28 ounce) can diced tomatoes
1 cup water
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup worcestershire sauce
2 teaspoons salt
4 teaspoons chili powder
2 teaspoons mustard powder
2 cloves minced garlic
several dashes tabasco sauce

Combine flour, salt and pepper. Coat chicken breasts with flour mixture. Melt butter in large skillet over medium heat, and brown on both sides. Remove from skillet and drain on paper towels.
In the same skillet, add tomatoes and the rest of the ingredients. Bring to a boil; reduce heat to simmer and add chicken back to skillet. Cover and simmer for about 40 minutes, until tender.

Personal Notes:
Personal Notes:
This recipe comes from my good friend Kelly. She's the best and so is this chicken!!




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