Chicken Pierre

6 chicken breast

1/4 c flour

1 1/2 tsp salt

1 pinch black pepper

3 tbsp butter

1(14.5 oz) can stewed tomatoes, with liquid

1/2 c water

2 tbsp brown sugar

2 tbsp distilled white vinegar

2 tbsp worcestershire sauce

2 tsp chili powder

1 tsp mustard powder

1 clove garlic, minced

In a bowl, combine flour, 1/2 tsp salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat. Brown chicken on all sides. Remove from skillet and drain on paper towels.

In the same skillet, combine tomatoes, water, brown sugar, vinegar and worcestershire sauce. Season with salt, chili powder, mustard and garlic. Bring to a boil; reduce heat, and return chicken to skillet. Cover and simmer 35-40 minutes or until chicken is cooked. Serve over rice.

* I used red wine vinegar instead of distilled white vinegar.