The recipe we would like to introduce is a quick easy recipe for dinner. The tender chicken breasts with flavorful sauce will uplift your appetite any minutes.
Chicken Breasts Pierre
Ingredients (prep will take about 30 minutes)
- 6 skinless, boneless Chicken Breasts (halved)
- ¼ cup of All-purpose Flour
- ½ teaspoon of Salt
- 1 pinch of Ground Black Pepper
- 3 tablespoons of Butter
- 1 (1.45 ounce) can of Stewed Tomatoes with liquid
- ½ cup of Water
- 2 tablespoons of Brown Sugar
- 2 tablespoons of White Vinegar (distilled)
- 2 tablespoons of Worcestershire Sauce
- 1 teaspoon of Salt
- 2 teaspoons of Chili Powder
- 1 teaspoon of Mustard Powder
- ½ teaspoon of Celery Seed
- 1 clove of Garlic (minced)
- 1/8 teaspoon of Hot Pepper Sauce
Cooking (cooking will take about 40 minutes)
Step 1 – fry chicken breasts: First, we need to make flour mixture for the chicken breasts. In a shallow bowl, add ¼ cup of all-purpose flour with ½ teaspoon of salt and 1 pinch of ground black pepper. Mix the flour. With chicken breasts, use paper tower and gently dab onto the chicken breast to remove any excess water. Then put the chicken breasts into the flour mixture, coat them completely with the flour. Take out a large skillet and add 3 tablespoons of butter in over medium heat. When the butter is melted, gently put the chicken breasts into the skillet, one by one. Make sure there is gap between pieces and don’t over-crowded the skillet which then causes uneven heat distribution. Cook until the chicken breasts have nice sears outside with golden brown color. Remove the chicken from the skillet to a plate cover with paper towers to drain excess oil.
Step 2 – make the sauce: In the same skillet, add 1 can of stewed tomatoes with ½ cup of water, 2 tablespoons of brown sugar, 2 tablespoons of distilled white vinegar, 2 tablespoons of Worcestershire sauce. Then season the sauce with 1 teaspoon of salt, 2 teaspoons of chili powder, 1 teaspoon mustard powder, ½ teaspoon of celery seed, 1 clove of minced garlic and 1/8 teaspoon of hot pepper sauce. Combine all the ingredients together and bring the sauce to a boil. Then, reduce the heat and put the chicken breasts back in. Cover the skillet with a lid and let it simmer for about 35 to 40 minutes until the chicken breasts have tender texture and cooked through.
The recipe can serve 6 portions. You can have chicken breasts with rice or crusty French bread. It would be more perfect if the side dish is fresh or cooked vegetables such as green salad or fried veggies. Below is a recommendation.
Cranberry Spinach Salad
Ingredients (prep will take about 10 minutes)
- 1 tablespoon of butter
- ¾ cup of Almonds (blanched and slivered)
- 1 pound of Spinach (rinsed, drained and torn into bite-size pieces)
- 1 cup of dried Cranberries
- 2 tablespoons of toasted Sesame Seeds
- 1 tablespoon of Poppy Seeds
- ½ cup of White Sugar
- 2 teaspoons of minced Onion
- ¼ teaspoon of Paprika
- ¼ cup of White Wine Vinegar
- ¼ cup of Cider Vinegar
- ½ cup of Vegetable Oil
Cooking (cooking will take about 10 minutes)
Step 1 – toast the almonds: Take out medium saucepan, melt 1 tablespoon of butter over medium heat. Then add ¾ cup of almonds into the saucepan. Cook and stir constantly until the almonds are lightly toasted. Remove the saucepan from the heat and let it chill.
Step 2 – toss the green veggies: In a medium bowl, add 2 tablespoons of toasted sesame seeds, 1 tablespoon of poppy seeds, ½ cup of white sugar with 2 teaspoons of minced onion, ¼ teaspoon of paprika, ¼ cup of white wine vinegar, ¼ cup of cider vinegar and ½ cup of vegetable oil. Whisk all the ingredients until they are combined. Then toss 1 pound of fresh spinach with the dressing sauce. Top the salad with toasted almonds and cranberries.
This quick salad can balance the meal with some veggies on the plate. The process is super quick and easy. You should prepare the salad right before the meal to keep the freshness of spinach.