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Chicken Breasts Pierre

6 skinless, boneless chicken breast halves, pounded to even thickness
3 tablespoons olive oil
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Heat olive oil in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 30 minutes, or until chicken is tender, no longer pink and juices run clear. Serve with rice or just crusty bread.


Makes 6 servings


THM - FP - Replace sugar with sugar-free sweetener.