Chicken Vermouth

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

1. 1

   Heat a nonstick skillet until very hot.

2. 2

   Reduce the heat to medium high, add olive oil.

3. 3

   Add the onion and saute until the onion begins to brown.

4. 4

   Add the garlic to the onion and stir.

5. 5

   Wash, dry and cut chicken into bite sized chunks.

6. 6

   Add to the pan and brown chicken on all sides.

7. 7

   Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.

8. 8

   Cover and cook over low heat until the chicken is cooked through.

9. 9

   Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.

10. 10

    Add the yogurt, salt and pepper and mix well.

11. 11

    Heat on low for about two more minutes.