Sweet-and-Salty Tomato Chicken

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• This is the best chicken recipe I've ever made!  What I love the most about it is it's so unique; I've never tasted anything like it before.  It tastes like something prepared at a five-star restaurant.  The tomato sauce has the perfect amount of sweet and salty, and the red wine makes it oh-so savory.  It's light, but tastes rich and comforting all at the same time.  And the result is so incredibly tender.  It broke apart very easily; I didn't even need a knife!  Oh -- and the sauce is the best part.  The sauce is awesome dipped with bread, or poured over rice.  Mmmm...so yummy!  Add the amount of cayenne and red pepper flakes based on how spicy you like it.  I served this with a side of green beans and some crusty, french bread, and it was a phenomenal meal.
• Yield: about 4 servings
• Ingredients:
• 4 boneless chicken breasts 
• 1/4 cup flour
• 1/2 tsp salt
• 3 T butter
• 2 T Worcestershire sauce
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp dry mustard
• 14.5 oz can plain, diced canned tomatoes, with liquid
• 1/4 cup red wine
• 1/4 cup chicken broth
• 1 1/2 T brown sugar
• 2 T white vineger
• 1/2 tsp celery seed
• 1 garlic clove, minced
• 1/4 tsp hot pepper flakes
• cayenne pepper to taste
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Directions

1. In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
2. In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.