2-4 chicken breasts, skinless, boneless
flour
salt
pepper
1-3 tablespoons butter
Mix enough flour for the number of chicken breasts with a little salt and pepper. Coat chicken breasts with flour mixture. Melt butter in large skillet and brown chicken on all sides. Remove and drain on paper towels.
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worecestersire sauce
1 teaspoon salt
1 clove garlic
1/2-1 teaspoon Chinese 5 Spice powder
In same skillet, combine rest of ingredients. Bring to boil; reduce heat and return chicken to skillet. Cover and simmer 35 to 40 minutes longer until chicken is longer pink and juices run clear.