Hot Bar-B-Q, Today!

I was looking for a good way to use boneless chicken breasts that I could just throw in the oven and walk away from. I found this recipe yesterday. I don't know why it's called Tennessee Chicken, but it had a tasty sounding tangy barbecue sauce on it and it looked easy and fairly healthy.

Oh. MY. GOODNESS. This recipe turned out so good...fantastic! I know I put the leftovers in the fridge last night and they're all gone (to work with the husband, I presume). Wee girl is sad because that's all she wanted for lunch. Oh dear! I guess it's a success!

Boneless Tennessee Chicken

6 boneless skinless chicken breasts
salt
pepper
flour
1 medium onion, diced
1 tablespoon butter
1/2 cup ketchup
1 8 ounce can tomato sauce
4 tablespoons apple cider vinegar or lemon juice
2 teaspoons mustard
4 tablespoons light brown sugar
1 teaspoon worcestershire sauce
1 cup chicken broth

1. Grease a large skillet with canola oil or pan spray. Heat over medium high heat.
2. Salt and pepper the chicken breasts, dredge in flour. Brown the chicken on both sides in the skillet. (Not cooked all the way through, just browned...they will finish cooking in the oven.) Once browned, put the chicken pieces in a 9x13 baking dish and set aside.
3. Turn the heat down to medium and in the same skillet melt the butter. Cook the diced onion in the butter until brown. Pour in the chicken broth to deglaze the pan (all those browned bits=tasty!) then stir in the ketchup, tomato sauce, vinegar, mustard, brown sugar and worcestershire sauce. Simmer for 15 minutes.
4. While simmering preheat the oven to 400 degrees F.
5. Pour the sauce over the chicken and put in the oven to bake for 40 minutes.
6. This can be made earlier in the day and refrigerated until time to bake.