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Chicken Breasts Pierre


"One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad."
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1 h 10 m servings 247 cals
Original recipe yields 6 servings

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  1. In a shallow dish or bowl, combine 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.
  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 40 minutes, or until chicken is tender, no longer pink and juices run clear.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

Per Serving: 247 calories; 7.8 g fat; 14.8 g carbohydrates; 28.8 g protein; 84 mg cholesterol; 916 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1792
  1. 2406 Ratings

Most helpful positive review

This is my kind of dinner! Easy and a unique, yummy flavor. I thought it might be just a bbq sauce; but it is much more... It reminds me a little of Cuban food. Some of the reviews said this w...

Most helpful critical review

Nice easy recipe with great flavours but way too much salt. Id cut out the entire 2 teaspoons from the sauce as most of the time salt is already present from the soy, stewed tomatoes and the flo...

Most helpful
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Least positive

This is my kind of dinner! Easy and a unique, yummy flavor. I thought it might be just a bbq sauce; but it is much more... It reminds me a little of Cuban food. Some of the reviews said this w...

I would rate this even higher - these are ingredients you normally have on hand or they can easily be substituted. I scaled it to three using the exact measurements provided when scaled down. ...

VERY GOOD! Per previous reviews, I used 1/4 cup red wine and 1/4 cup water and served all over white rice. Next time, I think I will add some chopped onions and fresh mushrooms. In addition, I ...

Excellent! My husband, a professional chef, said, "This one's a keeper!" Only substitution I made was chicken broth instead of the water.

My family loved this recipe! I prepared this in my SLOWCOOKER browning the chicken first. (I did cut the chicken breasts in strips) I ran out of mustard powder so I used prepared mustard.It wo...

This recipe is one of our staples. We have been making it for the last year. We do make a couple changes though. We reduce the amount of chicken breast halves from six to two. Also, we cube ...

Why am I leaving a review on a recipe with so many reviews, when nobody will probably get to read it? Because it was THAT good! SO divine I couldn't stop eating it. Put it on top of a chicken br...

I always add a chopped onion to this too for great flavor and texture. 11/1/06: This was EX-cellent! I reduced the chili powder to 1/2 the amount, used 1/2 the amount of water so that I could d...

A fine and easy recipe. I agree with other reviewers that red wine for water and white wine for vinegar worked well. I also added fresh sliced mushrooms and sliced red onions once the simmering ...