Ingredients:
6 skinless, boneless chicken breast halves
1/4 c. flour
1/2 t. salt
1 pinch ground black pepper
3 T. butter
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 c. water
2 T. brown sugar
2 T. distilled white vinegar
2 T. Worcestershire sauce
1 t. salt
2 t. chili powder
1 t. ground mustard
1/2 t. celery seed
1 clove garlic, minces
1/8 t. hot pepper sauce

Directions:
1. In a shallow dish or bowl, combine flour, 1/2 t. salt and black pepper. Coat chicken breasts 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 towels.
2. 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 35-40 minutes, or until chicken is tender, no longer pink and juices run clear.