Garlic Chicken Breasts

• 1 cup plain yogurt
• 14 cup lemon juice
• 2 tablespoons garlic, minced
• 12 teaspoon salt, divided
• 12 teaspoon ground pepper, divided
• 14 teaspoon ground cardamom
• 14 teaspoon cumin
• 14 teaspoon cinnamon
• 14 teaspoon nutmeg
• 36 ounces chicken breasts
• 1 cup chicken broth
• 1 12 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped

1. Combine yogurt, juice, garlic, 1/4 tsp salt, 1/4 tsp pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag.
2. Add Chicken and seal.
3. marinate in fridge overnight, turning bag occasionally.
4. Remove chicken from bag, reserving marinade; pat chicken dry with paper towels.
5. Combine reserved marinade and broth.
6. Heat oil in a large nonstick skillet over medium high heat.
7. Sprinkle chicken with remaining salt and pepper.
8. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned.
9. Repeat procedure with remaining chicken.
10. Return chicken to pan; pour broth mixture over chicken.
11. Bring to a boil.
12. Cover, reduce heat, and simmer 12 minutes or until chicken is done.
13. Place chicken on a serving platter and discard liquid in pan.
14. Sprinkle chicken evenly with parsely.

plain yogurt, lemon juice, garlic, salt, ground pepper, ground cardamom, cumin, cinnamon, nutmeg, chicken breasts, chicken broth, olive oil, fresh parsley

Taken from www.food.com/recipe/garlic-chicken-breasts-267309 (may not work)