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.
Servings: 2
Time preparation: 15 min.
Time total: 40 min.