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This is an easy one pan chicken dish that has the unexpected flavor of cinnamon which gives it a Chicken In Tomato Wine Saucedelicious and different flavor.  It is easy enough for family dinner after a busy day's work and it is elegant enough for a meal for 'company'.

It was always a hit when we served it for a lunch special.

Recipe By     : Sitara
Serving Size  : 4   Preparation Time :1:00
Categories    : Sauces

  Amount     Measure       Ingredient -- Preparation Method
    --------      ------------       --------------------------------
      4            large             Boneless Chicken Breasts
      2            Tbsp.           Olive Oil
      2            Tbsp.            Butter
      1            Cup              Chopped Onion
      1            Cup              Carrot  - medium chop
      1            Cup              Sliced Celery
    3/4         Cup              Dry White Wine
     1             Regular Can (15 oz.) Diced Tomatoes
     1             Small Can (6 oz.) Tomato Paste
    1/2          Tsp.             Ground White Pepper
      1            Tsp.              Salt
    1/4         Tsp.             Cinnamon

1.  Season chicken breasts with Tony Chachere's or other good creole seasoning.

2.  In large heavy skillet or pot, heat olive oil till shimmering and add butter.  When butter stops foaming it is ready to use.  Saute the seasoned chicken breasts till golden and set aside.

3.  In the same skillet saute the celery, carrot and onion till softening.

4.  Add tomatoes, tomato paste, white wine, salt, pepper and cinnamon.  Bring to a boil.

5.  Add chicken and any accumulated juices back to the skillet and make sure to spoon the sauce over the chicken.

6.  Cover the skillet and simmer on low till chicken is cooked through and tender, about
      30 - 40 minutes.

7.  Remove cover for the last 10 minutes or so to allow the sauce to reduce a bit and

Serve with potatoes or fluffy white rice or pasta.