Advertisement
Ingredients
16 ounces whole onion or 14 ounces chopped ready-cut onion (about 3 ⅓ cups)
1 tablespoon olive oil
2 cloves garlic
8 ounces skinless, boneless chicken breast
1 lemon to yield 1 teaspoon grated lemon rind
¼ cup dry vermouth
½ teaspoon cinnamon
¼ cup no-salt-added chicken broth plus 1 tablespoon
1 tablespoon cornstarch
½ cup nonfat plain yogurt
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
34 grams carbs; 85 milligrams cholesterol; 384 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 5 grams fiber; 309 milligrams sodium; 33 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Chop the onion for this recipe along with the onion for the rice dish.
- Step 2
Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
- Step 3
Add all the onion, and saute until the onion begins to brown.
- Step 4
Mince garlic; remove⅓ of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
- Step 5
Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
- Step 6
Grate lemon rind, and add to pan with the vermouth and cinnamon and ¼ cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
- Step 7
Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan. Then, add the yogurt, and stir to mix well. Season with salt and pepper.
Private Notes
Comments
Didn't work out for us. We felt the cinnamon overwhelmed the flavors and the yogurt sauce separated.
Where’s the rice recipe?
See link in Step 1.