Ingredients
- 16 ounces whole onion or 14 ounces chopped ready-cut onion (about 3 1/3 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 Information
Nutritional analysis per serving (2 servings)
440 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 30 grams protein; 74 milligrams cholesterol; 329 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop the onion for this recipe along with the onion for the rice dish.
- Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
- Add all the onion, and saute until the onion begins to brown.
- Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
- Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
- Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
- 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.
35 minutes
Dining and Cooking