Very tasty, very simple last minute supper yet good enough for company!

4 boneless chicken breast halves, butterflied and pounded extra thin
1/4 cup flour
1/2 tsp seasoned salt
1/4 tsp black pepper
3 Tbls butter
( more if needed)
1 cup water
1 can stewed tomatoes
2 Tbls brown sugar
2 Tbls vinegar
2 Tbls Worcestershire sauce
2 tsp chili powder
1 tsp mustard powder
1/2 tsp celery seed
1/2 tsp garlic powder
1/2 tsp siracha or hot pepper sauce

4 boneless chicken breast halves, butterflied and pounded extra thin 1/4 cup flour 1/2 tsp seasoned salt 1/4 tsp black pepper 3 Tbls butter 1 cup water 1 can stewed tomatoes 2 Tbls brown sugar 2 Tbls vinegar 2 Tbls Worcestershire sauce 2 tsp chili powder 1 tsp mustard powder 1/2 tsp celery seed 1/2 tsp garlic powder 1/2 tsp siracha or hot pepper sauce

In a shallow bowl, combine flour, s & p. Coat pounded chicken pieces in flour mixture.
Melt butter in a large skillet over med. heat and brown chicken, remove from pan, adding butter as needed.

To same pan add any remaining flour and ingredients. Bring to a boil, reduce heat and return chicken to pan. cover and simmer, stirring occasionally, for 35 minutes. Add more water if needed.

Serve over egg noodles or basmati rice with some crusty bread and salad!