Prep 20 mins
Cook 20 mins
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
- 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.