Chicken Breasts Ala Grecque |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. Ingredients:
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:
1. Heat a medium nonstick skillet until very hot, then reduce heat to medium.
2. Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
3. Add the minced garlic and stir.
4. Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
5. Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
6. Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
7. Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
8. Stir this into the pan, along with the yogurt and stir to mix well.
9. Season with salt and freshly ground pepper.
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