Mediterranean Chicken

1/4 cup flour
1/4 cup brown sugar
2 tablespoons brown sugar (set aside)
3 (1/2-3/4 lb) boneless skinless chicken breasts, hammered thin (usually about 1/2-3/4 lb. each)
1 tablespoon butter
1 1/2 teaspoons olive oil
1/2 onion, chopped
1 garlic clove (or minced equivalent)
2 small tomatoes, chopped
1 cup white wine
1/4 teaspoon curry powder
1/2 teaspoon white sugar
salt or pepper

1 Mix flour and 1/4 cup brown sugar in a large ziploc or other clean plastic bag. Insert breasts and shake until coated with mixture.
2 Heat butter and olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook, turning once to brown both sides. Sprinkle remaining brown sugar on the chicken while cooking.
3 Stir in onions and garlic, cook until onions are clear and soft--usually about 4 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in curry, white sugar, and salt/pepper to taste. Cover, and cook over medium-low heat for 15 minutes or so.