My Cinnamon Chicken
-------------------

Slapped this together one night. The influences are a little Greek, a little
 French, a little Italian, and it's really, really good. This recipe serves two.

2 boneless skinless chicken breasts
2 large plum tomatoes, seeded and chopped
1/2 medium onion, chopped
1 clove garlic, minced or crushed
1/4 tsp cinnamon
1/2 tsp oregano
1/4 tsp chile pepper flakes
1/2 tbsp unsalted butter
1/3 c white or blush wine
kosher salt
black pepper

Pat chicken dry and lightly salt with kosher salt. In a nonreactive skillet over
medium-high heat, add a little olive oil and add the chicken, garlic, and 
chopped onion. Cook chicken until lightly browned and cooked through, 3-5 
minutes on a side. Remove chicken to rest and deglaze with tomatoes. Add chile
flakes and wine; reduce until thickened, correct for salt and pepper, and mount
with butter. Serve over spaghetti or linguine. 


Drink suggestions: White wine or a hoppy beer like an IPA (which is what I was
drinking when I made it)