{"id":332,"date":"2012-01-17T20:00:19","date_gmt":"2012-01-18T02:00:19","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=332"},"modified":"2012-04-22T20:10:00","modified_gmt":"2012-04-23T01:10:00","slug":"chicken-breasts-pierre-2","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=332","title":{"rendered":"Chicken Breasts Pierre"},"content":{"rendered":"<p>Ingredients:<br \/>\n6 skinless, boneless chicken breast halves<br \/>\n1\/4 c. flour<br \/>\n1\/2 t. salt<br \/>\n1 pinch ground black pepper<br \/>\n3 T. butter<br \/>\n1 (14.5 ounce) can stewed tomatoes, with liquid<br \/>\n1\/2 c. water<br \/>\n2 T. brown sugar<br \/>\n2 T. distilled white vinegar<br \/>\n2 T. Worcestershire sauce<br \/>\n1 t. salt<br \/>\n2 t. chili powder<br \/>\n1 t. ground mustard<br \/>\n1\/2 t. celery seed<br \/>\n1 clove garlic, minces<br \/>\n1\/8 t. hot pepper sauce<\/p>\n<p>Directions:<br \/>\n1. 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.<br \/>\n2. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,15],"tags":[],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/332"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=332"}],"version-history":[{"count":3,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/332\/revisions"}],"predecessor-version":[{"id":345,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/332\/revisions\/345"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=332"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}