Persian Chicken Recipe

• 1 c. plain yogurt
• 1 ounce. minced scallions
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 4 skinned, boneless chicken breasts
• 1 1/2 c. chicken broth, divided
• 1 tbsp. plus 1 teaspoon cornstarch

1. Combine yogurt, scallions, salt and pepper in large bowl.
2. Add in chicken, cover and marinate 3 hrs in refrigerator, turning occasionally.
3. Remove chicken from marinade.
4. Reserve marinade.
5. Place chicken in heated non-stick skillet and brown on all sides.
6. Add in 1/2 c. broth; cover and simmer till chicken is tender.
7. Remove chicken.
8. Dissolve cornstarch in remaining broth.
9. Add in to pan juices, stirring till thickened.
10. Remove from heat.
11. Stir in marinade and serve on chicken.
12. May be reheated but don't boil.

plain yogurt, scallions, salt, white pepper, chicken breasts, chicken broth, cornstarch

Taken from cookeatshare.com/recipes/persian-chicken-40118 (may not work)