southwestern chicken breast

Name: Southwestern Chicken Breast
Prep time: 30 min
Cook time: 1 h 50 min
Yield: 6
Cuisine: Southwestern
Ingredients: 6 - skinless, boneless chicken breast halves, or chicken tenders; 4 - chicken bouillon cubes; 6-8 cup(s) water; 1/4 cup(s) flour; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 3 tablespoon(s) butter; SAUCE; 14 1/2 ounce(s) can stewed tomatoes (with juice); 1/2 cup(s) water; 2 tablespoon(s) brown sugar; 2 tablespoon(s) white vinegar; 2 tablespoon(s) worcestershire sauce; SEASONINGS; 2 teaspoon(s) chili powder; 2 teaspoon(s) ground mustard; 1/2 teaspoon(s) celery seed; 1 clove(s) garlic, minced; 1/8 teaspoon(s) hot sauce; 1 teaspoon(s) salt

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Your family will think this Southwestern flavored skillet chicken just came off the barbecue grill.

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(2 ratings)

yield 6 servings

prep time 30 Min

cook time 1 Hr 50 Min

method Stove Top

Ingredients For southwestern chicken breast

6

skinless, boneless chicken breast halves, or chicken tenders
4

chicken bouillon cubes
6-8 c

water
1/4 c

flour
1/2 tsp

salt
1/8 tsp

pepper
3 Tbsp

butter
SAUCE
14 1/2 oz

can stewed tomatoes (with juice)
1/2 c

water
2 Tbsp

brown sugar
2 Tbsp

white vinegar
2 Tbsp

worcestershire sauce
SEASONINGS
2 tsp

chili powder
2 tsp

ground mustard
1/2 tsp

celery seed
1 clove

garlic, minced
1/8 tsp

hot sauce
1 tsp

salt

How To Make southwestern chicken breast

1
This portion of the recipe can be done a day in advance. Place chicken breast and bouillon cubes in stock pot with enough water (6-8 cups) to cover. Stew over medium heat for 1 1/2 hours, or until done. Reserve stock with chicken breast. Let cool. Place chicken breast and reserved stock in refrigerator until ready for use. Remove chicken breast from reserved stock and pat dry. In a mixing bowl, combine flour, 1/2 teaspoon salt, and pepper. Coat pre-cooked chicken breast 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 towel. In the same skillet, combine the tomatoes, water, brown sugar, vinegar, and Worcestershire sauce. Season mixture with 1 teaspoon salt, chili powder, ground mustard, celery seed, garlic, and hot sauce. Bring to a boil, reduce heat and return chicken to skillet. Cover and simmer for 20 minutes, carefully turning chicken breast once. Note: Reserved chicken stock may be kept refrigerated and used in any recipe which requires chicken broth.
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