This is a classic Greek recipe as it is applied to chicken. Serves four.
2-1/2 to 3 lb. frying chicken, cut up in serving pieces
2 T. butter or margarine
2 T. olive oil
1 t. salt
1/4 t. black pepper
1 (16 oz.) can Italian plum tomatoes
1 t. cinnamon
Juice of 1 lemon
Step 1. Dry the chicken pieces thoroughly with paper towels.
Step 2. In a large frying pan, heat butter and oil over medium-high heat. Add chicken pieces and brown quickly on both sides until golden. Add salt and pepper.
Step 3. Add tomatoes, cinnamon and lemon juice, cover and simmer over low heat about 30 minutes or until chicken is tender. Serve over rice or pasta.