Chicken Vermouth
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 cups chopped onions
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces boneless skinless chicken breasts
- 1 teaspoon grated fresh lemon rind (not the white bitter part)
- 1⁄4 cup dry vermouth
- 1⁄2 teaspoon cinnamon
- 5 tablespoons chicken broth
- 1 tablespoon cornstarch
- 1⁄2 cup nonfat plain yogurt
- 1⁄8 teaspoon salt
- fresh ground black pepper
directions
- Heat a nonstick skillet until very hot.
- Reduce the heat to medium high, add olive oil.
- Add the onion and saute until the onion begins to brown.
- Add the garlic to the onion and stir.
- Wash, dry and cut chicken into bite sized chunks.
- Add to the pan and brown chicken on all sides.
- Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
- Cover and cook over low heat until the chicken is cooked through.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
- Add the yogurt, salt and pepper and mix well.
- Heat on low for about two more minutes.
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RECIPE SUBMITTED BY
MNLisaB
United States