2 tsp. flour
1/2 tsp. salt, divided
4 boneless skinless breast halves
2 tsp. olive oil
3 large onions, halved, thinly sliced
1/2 tsp. each sugar, dried thyme, cauemme pepper
1 cup each chopped tomatoes (or drained canned tomatoes), chicken broth
1 bay leaf
1/4 tsp. dried oregano

Directions:
Dredge chicken in flour and 1/4 tsp. salt, shake off excess. In a large
nonstick skillet, heat oil until hot, but not smoking over medium heat. Add
chicken and cook until golden brown, about 2 minutes per side. Transfer
to plate. Reduce heat to low. Add onions to skillet and sprinkle sugar
over top. Cook, stirring frequently, until onions are carmelized, about 20
minutes. Stir in tomatoes, broth, bay leaf, thyme, oregano, cayenne and
remaining 1/4 tsp. salt. Bring to a boil, return chicken to pan, and reduce
to a simmer. Cover and cook, strirring occasionally, until chicken is
cooked through, about 15 minutes. Discard bay leaf. Makes 4 servings.