From the kitchen of Stephanie Knewasser.  Tomatoes, red
wine & a host of spices make a wonderful sauce that's great
over the chicken.  We always have it over white rice.  This
recipe is from
allrecipes.com.
4 skinless, boneless chicken breasts

In a small bowl combine:
1/4 c flour
1/2 tsp salt
1 pinch pepper
Coat chicken in flour mixture.

In a large skillet, melt:
3 Tbsp butter
On medium heat, brown chicken on all sides.
Drain on paper towels.
Set aside.

In same skillet, combine:
1 can (15 oz) diced tomatoes, with liquid
1/2 c red wine
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1 tsp mustard powder
sprinkle of celery salt
2 cloves garlic, minced
Bring to a boil.
Reduce heat, return chicken to skillet.
Cover & simmer 35-40 minutes.

While chicken is cooking, make rice.
(1 c raw rice + 2 c water)
Serve chicken over rice.
Spoon sauce on top.
Chicken Pierre cooking
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