Persian Chicken

While it might not look like much from the picture, this dish is absolutely divine!  Such incredible flavors!  I absolutely love the combination of the subtle cinnamon with the spiciness of the red pepper flakes and the crunchiness of the walnuts.  Amazing!  Enjoy!
-2 tsp extra virgin olive oil
-2 skinless, boneless chicken breasts, cut in half
-1/3 cup chopped onion
-1 garlic clove, minced
-1/2 cup chopped walnuts
-2 Tbs flour
-1/2 tsp cinnamon
-1/4 tsp crushed red pepper flakes
-2 cups chicken broth
-1 Tbs rice vinegar (white wine vinegar is fine too)
-1/4 tsp salt
-1/4 tsp pepper
Heat oil over medium heat.  Add chicken and cook for about 3 minutes per side, or until browned.  Remove chicken onto a plate.  In the same saute pan add onion and garlic.  Cook for about 2 minutes.  Add walnuts and cook for a minute, or until toasted and fragrant.  Add flour, cinnamon and pepper flakes.  Stir well.  Add broth and mix well.  Return chicken to pan.  Cover and simmer for 15 minutes or until cooked through (turn chicken on the other side half way through).  Once the chicken is cooked and the sauce thickened, add vinegar, salt and pepper.  Serve over rice and enjoy!