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A bowl of Chicken Pierre coated in a rich tomato sauce, served over Jasmine rice. Garnished with fresh thyme, accompanied by a side of roasted carrots.
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5 from 12 votes

Chicken Pierre

Our Chicken Pierre is filled with sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice. A serious meal experience!
Course Dinner
Cuisine American
Keyword chicken dinner recipe, Chicken Pierre Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Mean Green Chef

Ingredients

Chicken

  • 2 pounds chicken breasts, boneless + skinless
  • 1 cup (120 grams) all-purpose flour, unbleached
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher sea salt, finely ground
  • 1/2 teaspoon freshly cracked black pepper
  • 3 Tablespoons butter

Chicken Pierre Sauce

  • 2 14.5 ounces each cans stewed tomatoes, with juice
  • 1 14.5 ounce can petite diced tomatoes, with juice
  • 1 1/2 cups (375 ml) chicken stock
  • 1/3 cup (60 grams) dark brown sugar
  • 1/3 cup (90 ml) distilled white vinegar
  • 1/2 cup (120 ml) Worcestershire sauce
  • 2 teaspoons Kosher sea salt, coarsely ground
  • 1/8 cup (30 grams) chili powder
  • 3 teaspoons mustard powder
  • 1 1/2 teaspoons celery seed
  • 4 cloves garlic, smashed + diced
  • 1 teaspoon pepper sauce

Instructions

Chicken

  • Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside. 
    Flour, and spices in a large glass bowl for making Chicken Pierre.
  • Slice the chicken breasts into 1/2-inch medallions.
    Raw chicken breast sliced into medallions, neatly arranged on a white plate, showcasing their fresh, pink flesh suitable for cooking.
  • Dredge the medallions in the flour mixture.  
    Sliced chicken breasts in a glass bowl sitting in seasoned flour for making Chicken Pierre.
  • Lay the chicken in an even layer onto the parchment lined sheet pan, allowing the flour to bond to the slices for 5 minutes. (Hint: measure spices while the chicken rests)
    Sliced and floured seasoned chicken breast medallions arranged in rows on a parchment lined baking sheet. Resting to absorb the flour, prior to cooking.
  • Meanwhile, heat a large heavy-bottomed Dutch oven or pan over medium-high heat. Once hot add the butter and heat another 30 seconds. Brown the chicken on all both sides. 
    Sliced chicken breast medallions frying in a Dutch oven for making Chicken Pierre.
  • Remove from the pan and drain the slices on paper towels. 
    Pan fried chicken breast medallions for making Chicken Pierre, sitting on a paper towel lined baking sheet.

Chicken Pierre Sauce

  • In the same pan, add the stewed and diced tomatoes, chicken stock, brown sugar, distilled white vinegar, and Worcestershire sauce and stir. Add the salt, chili powder, mustard powder, celery seed, garlic, and hot pepper sauce.
    Ingredients for making Chicken Pierre, cooking on the stove top in a large blue gray Dutch oven.
  • Stir and bring to a boil, reduce heat to medium-low and return the chicken to the pan. Cover and simmer 50 minutes until the chicken is tender. 
    A bowl of Chicken Pierre over Jasmine rice, garnished with thyme, accompanied by a side of glazed carrots, served on a colorful tablecloth.
  • Serve over jasmine rice with brown butter roasted carrots or your choice of veg. 

Notes

  • Prep time is approximate. 
  • This can be made without slicing the chicken breasts, however, they become more tender and delicious when sliced. So it's highly recommended!