Ingredients
2 large onions, chopped (10 ounces; about 2 cups)
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces skinless, boneless chicken breast, cut into bite-size chunks
1 teaspoon lemon zest
1/4 cup dry vermouth
1/2 teaspoon cinnamon
1/4 cup chicken broth, plus 1 tablespoon
1 tablespoon cornstarch
1/2 nonfat plain yoghurt
1/8 teaspoon salt
Freshly ground pepper
Preparation
Heat a non-stick skillet until very hot. Reduce the heat to medium and add oil. Add the onion and saute until onion begins to brown. Add garlic, stir. Add chicken chunks to onion; brown on both sides. Add lemon zest, vermouth, cinnamon, and 1/4 cup chicken broth. Cover, and cook over low heat until chicken is cooked through. Stir the remaining tablespoon of broth into the cornstarch, mixing to a smooth paste, stir into pan. Add the yoghurt, stir to mix well. Season with salt and pepper.
