Last April, I featured Lisa Smith of Tupelo as a Cook of the Week. One of the recipes she shared with me was her Chicken Pierre, a family favorite.
I came home from that interview and immediately made the dish. It was delicious. I’ve probably made it five or six times now and have shared the recipe with at least a dozen people.
Sometimes, cook’s recipes get lost in the mix week to week when there are so many recipes in the Food section. I’m printing this one again because it doesn’t need to be ignored.
I use three large chicken breasts, cut in half to make six chunks, and serve over white rice.
4 to 6 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1 1/2 teaspoons salt, divided
1 pinch black pepper
3 tablespoons butter
1 (14-ounce) can stewed tomatoes with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon mustard powder
1 clove minced garlic
1/8 teaspoon hot pepper sauce
Cut each chicken breast into 2 to 3 pieces. In a shallow dish, combine flour, 1/2 teaspoon salt and pepper. Coat chicken in flour mixture. Melt butter in a large skillet over medium heat and brown chicken on all sides. Remove chicken from skillet and drain on paper towels.
In the same skillet, combine tomatoes, water, brown sugar, vinegar and Worcestershire. Add remaining 1 teaspoon salt, chili powder, mustard powder, garlic and hot pepper sauce. Bring to a boil, reduce heat and return chicken to the skillet. Cover and simmer for 35 to 40 minutes or until chicken is tender and cooked through. Serve over rice or risotto with a green vegetable, or with crusty French bread and a green salad.