Moroccan Sauteed Chicken

1 medium onion, chopped
2 small cloves garlic
2 T butter
3/4 t cinnamon
1/4 t ginger
1/4 t cayenne pepper
2 C tomato sauce
3 T dark honey
salt and pepper
4 skinless bonless chicken breasts
3 T olive oil

Puree onion and garlic, should be about 1 cup.
Heat butter over medium heat, add onion mixture and cook until tender, 7 to 10 minutes. Stir in the cinnamon, ginger and cayenne; cook a few minutes more. Add tomato sauce an honey; simmer 5 minutes. Season to taste with salt and pepper, set aside.
Sprinkle chicken with salt and pepper. Heat oil, cook chicken until lightly browned on both sides, 6 - 8 minutes. Add the seasoned tomato sauce and warm 2 - 3 minutes.

Note: Large chicken breasts may need to be cooked longer, or pounded to make them thinner to cook properly.