Chicken, Greek Style

Name: Chicken, Greek Style
Total time: 35 min
Yield: 2 servings
Cuisine: greek
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; 1/4 cup dry vermouth; 1/2 teaspoon cinnamon; 1/4 cup no-salt-added chicken broth plus 1 tablespoon; 1 tablespoon cornstarch; 1/2 cup nonfat plain yogurt; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 35 minutes
Rating: 4(59)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Fragrant Flavors By Way of Greece

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Ingredients

Yield:2 servings

16ounces whole onion or 14 ounces chopped ready-cut onion (about 3⅓ cups)
1tablespoon olive oil
2cloves garlic
8ounces skinless, boneless chicken breast
1lemon to yield 1 teaspoon grated lemon rind
¼cup dry vermouth
½teaspoon cinnamon
¼cup no-salt-added chicken broth plus 1 tablespoon
1tablespoon cornstarch
½cup nonfat plain yogurt
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Chop the onion for this recipe along with the onion for the rice dish.
Step 2
Heat a nonstick skillet until it is very hot. Reduce the heat to medium high, and add oil.
Step 3
Add all the onion, and saute until the onion begins to brown.
Step 4
Mince garlic; remove⅓ of onion from pan, and add to rice (see rice recipe). Add garlic to remaining onion, and stir.
Step 5
Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
Step 6
Grate lemon rind, and add to pan with the vermouth and cinnamon and ¼ cup chicken broth. Cover, and cook over low heat until the chicken is cooked through.
Step 7
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.