Recipe by MNLisaB
Very flavorful and quick turn to an old favorite, boneless chicken breasts. The difference is the addition of grated lemon rind, vermouth and yogurt, and of course a splash of cinnamon. This is from a newspaper food column that's older than dirt.
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces boneless chicken breasts
- 1 teaspoon fresh grated fresh lemon rind
- 1⁄4 cup vermouth
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup chicken broth, plus
- 1 tablespoon chicken broth
- 1 tablespoon cornstarch
- 1⁄2 cup plain yogurt
- salt, to taste
- fresh ground pepper
Directions See How It's Made
- Heat a medium nonstick skillet until very hot, then reduce heat to medium.
- Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
- Add the minced garlic and stir.
- Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
- Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
- Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
- Stir this into the pan, along with the yogurt and stir to mix well.
- Season with salt and freshly ground pepper.