Chicken Pierre

So, this one has a goofy name, but it tastes great. It is one of my favorite chicken recipes of all time. The flavor is a little bit like barbecue, but different. I really like the sauce so if I make all six chicken breasts I usually double the sauce.

6 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1/8 teaspoon hot pepper sauce

Directions:
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. (I think it's easier to put the chicken and flour in a ziploc and shake) Melt butter in a large skillet over medium heat, and brown chicken on all sides. (You health nuts could use far less fat and it would still be great) Remove from skillet, and drain on paper towels. In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.