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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a nonstick skillet until very hot. | 2. Reduce the heat to medium high, add olive oil. | 3. Add the onion and saute until the onion begins to brown. | 4. Add the garlic to the onion and stir. | 5. Wash, dry and cut chicken into bite sized chunks. | 6. Add to the pan and brown chicken on all sides. | 7. Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan. | 8. Cover and cook over low heat until the chicken is cooked through. | 9. Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan. | 10. Add the yogurt, salt and pepper and mix well. | 11. Heat on low for about two more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	cups	chopped	128.0	29.888	3.52	0.32
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
chicken breast	8	ounces	boneless skinless	390.089	0.0	47.287	20.9786
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
vermouth	1/4	cup		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
chicken broth	5	tablespoons		24.4125	0.5906	3.4808	0.8190000000000001
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
nonfat plain yogurt	1/2	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.