Chicken Pierre - cooking recipe

Ingredients

1 cup low sodium chicken broth
1/4 cup white vinegar
2 tablespoons sherry wine
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup brown sugar
3 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons mustard powder
1 teaspoon celery seed
1/2 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Hungarian paprika
1/4 cup butter
6 boneless skinless chicken breasts
2 (14 ounce) cans stewed tomatoes

Preparation

Mix first 9 ingredients in a bowl, and set aside.
Combine ingredients 10 - 12 in a shallow dish or bowl.
Heat butter in large saute pan over medium high heat.
Once butter has melted, coat chicken in flour mixture and place in pan.
Cook chicken for 3 minutes per side (just to brown the outside).
Remove chicken from pan and place on a paper towel lined plate.
Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
Uncover the mixture for the last 10 minutes to allow the sauce to thicken.