Middle Eastern Chicken - cooking recipe

Ingredients

2 Tbsp. olive oil
2 whole boneless, skinless chicken breasts
1/2 onion, minced
2 large garlic cloves, minced
1/2 c. minced mint leaves
cumin powder to taste
1/2 c. chicken broth
1/4 c. currants
1/2 c. plain yogurt

Preparation

Heat the olive oil in large skillet over medium heat.
Saute chicken breasts 5 to 8 minutes per side, until meat is white throughout.
Remove chicken to a plate.
Add the onion and garlic to skillet and stir-fry a few seconds.
Add
the cumin powder to taste, 1/2 cup chicken broth and 1/4 cup currants; simmer about 2 minutes.
Remove pan from the heat and whisk in 1/2 cup plain yogurt and chopped mint.
Add the chicken and reheat slowly without boiling.
Serves 4.