Just add some rice or mashed potatoes, a green salad, and some crusty bread to complete this meal.

Prep Time: 30 minutes Cook time: 40 minutes Total time: 1 hour 10 minutes

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

1/2 cup water

2 tablespoons brown sugar

2 tablespoons distilled 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

DIRECTONS

Step 1

In a shallow bowl or dish, combine the 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.

Step 2

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 30 minutes, or until chicken is tender, no longer pink and juices run clear.