Chicken breasts Pierre

We had this last night and loved it. This meal combined with spaghetti noodles is under 400 calories (as long as you keep your noodles portion down and use whole wheat noodles:) It has great flavor and my husband thought it was a keeper as well. Recipe adapted from all recipes.

3-4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid (important, make sure you use stewed and not diced)
1/2 cup chicken broth
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 clove garlic, minced
1/8 teaspoon hot pepper sauce (used Tabasco)

optional additives ( Which I didn't have on hand but it tasted great w/out)
1 teaspoon mustard powder
1/2 teaspoon celery seed

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, 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.

Instead of letting it simmer on the stove top I put everything in a baking dish and baked it uncovered at 350 for about 20 minutes. This allowed the sauce to thicken up and was easy!