Diva Tasting: Chicken Breast Marie’…

Chicken Breasts Marie’


  • 8 Skinless, Boneless Chicken Breast Halves
  • 1/2 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 1/4 Pinch Ground Black Pepper
  • 6 Tablespoons Butter
  • 1 (14.5 Ounce) Can Stewed Tomatoes, With Liquid
  • 3/4 Cup Water
  • 3 Tablespoons Brown Sugar
  • 4 Tablespoons Distilled White Vinegar
  • 4 Tablespoons Worcestershire Sauce
  • 1 Teaspoon Salt
  • 1/2 Teaspoons Chili Powder
  • 1 Teaspoon Mustard Powder
  • 1/2 Teaspoon Celery Seed
  • 4 Cloves of Garlic, Minced
  • 1/8 Teaspoon Hot Pepper Sauce


  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, 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.

Serve with a crusty baguette, garden salad and grilled asparagus.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s