Chicken Pierre

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.