Chicken Breasts Ala Grecque

• 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

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.

onion, olive oil, garlic, chicken breasts, lemon rind, ground cinnamon, chicken broth, chicken broth, cornstarch, plain yogurt, salt, fresh ground pepper

Taken from www.food.com/recipe/chicken-breasts-ala-grecque-107175 (may not work)