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 according to package directions.
Serve chicken over rice.
Spoon sauce on top.
