If you’ve never heard of Chicken Pierre, then you’re in for a new dining experience! Sauteéd slices of chicken breast swimming in a harmonious tomato-based sauce served over jasmine rice.
I stumbled across a version of this recipe nearly a decade ago, via Allrecipes. It was love at first bite and with some minor adjustments, it has become a monthly favorite.
Tips for Making the Best Chicken Pierre
- Slice the chicken breasts into approximately 1/2-inch medallions. This creates super tender slices that soak up the amazing sauce!
- After dredging the chicken in the flour mixture, allow the medallions to rest for at least 5 minutes (10 minutes if you have time). This all-important resting time allows the flour to bond to the chicken. Sealing in the moisture creating a crisp crust that results in ultra-juicy chicken.
- Use Chicken Stock to develop a deeper flavor, homemade is preferable but your favorite brand is great too. If you don’t have chicken, then you can substitute beef stock.
Tips for handling raw chicken
- Never wash chicken: Spray-back from the faucet is the easiest way to spread any bacteria that may be on the poultry. If you want to remove excess moisture from the bird, then dab it with paper towels and promptly throw away the towels.
- Avoid cross-contamination: Never use anything that has come in contact with raw chicken on cooked foods without washing completely first. Including hands, cutting boards, dishes, kitchen utensils, and towels.
- If using marinades: Never use a marinade that poultry has been soaking in, as a basting sauce when cooking. This is another form of cross-contamination.
- Storage: Cover raw chicken tightly and store on the bottom rack in the fridge sitting on a tray or plate to catch any juices that may drip.
- Use antibacterial spray: Clean all surfaces in your kitchen that have come in contact with raw poultry with an antibacterial cleaner such as Clorox Kitchen Spray (this is not an advertisement).
- Check for doneness: Other than slicing into chicken the only way to tell if your bird is done is to use a digital thermometer. Pierce into the thickest part of the meat and check for a reading over 165°F/75°C. Be sure to avoid the bone as that will increase temp.
- If you believe meat has spoiled: If you sense that chicken or any meat for that matter may be bad, such as a foul smell or slimy consistency, then throw it out! Trust your senses in the kitchen every single time. Even if it means opting for pizza delivery!
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How to make 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!
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- 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
- 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
Line a baking sheet with parchment paper. Then in a bowl combine the flour, garlic powder, salt, and pepper. Mix and set aside.
Slice the chicken breasts into 1/2-inch medallions.
Dredge the medallions in the flour mixture.
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)
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.
Remove from the pan and drain the slices on paper towels.
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.
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.
Serve over jasmine rice with brown butter roasted carrots or your choice of veg.
- 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!
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