How To Prepare
In a shallow dish or bowl, combine flour and ground black pepper. Coat chicken breasts with flour mixture. Brown chicken in a large skillet over medium heat on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, maple syrup, vinegar and Worcestershire sauce. Season with 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.
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Ingredients
- 16 oz skinless, boneless chicken breast halves
- 1/4 cup potato flour
- 1 pinch ground black pepper
- 1 (14.5 ounce) can no salt added stewed tomatoes, with liquid
- 1/2 cup water
- 2 tablespoons maple syrup
- 2 tablespoons distilled white vinegar
- 2 tablespoons Reduced sodium Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoons mustard powder
- 1/2 teaspoons celery seed
- 1 clove garlic, minced
- 1/8 teaspoons hot pepper sauce
Ingredients
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