Chicken Breasts Ala Grecque - cooking recipe

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces boneless chicken breasts
1 teaspoon fresh grated fresh lemon rind
1/4 cup vermouth
1/2 teaspoon ground cinnamon
1/4 cup chicken broth, plus
1 tablespoon chicken broth
1 tablespoon cornstarch
1/2 cup plain yogurt
salt, to taste
fresh ground pepper

Preparation

Heat a medium nonstick skillet until very hot, then reduce heat to medium.
Add the olive oil, and saute the chopped onion, until it begins to brown, about 5 minutes.
Add the minced garlic and stir.
Cut the chicken into bite size chunks and add to the skillet, browning on all sides, for about 5 minutes.
Add the grated lemon rind, vermouth, 1/4 cup of chicken broth and cinnamon to the skillet.
Cover and cook over low heat until chicken is cooked through, about 10-15 minutes.
Stir the remaining TBS of chicken broth into the cornstarch, and mix well into a smooth paste.
Stir this into the pan, along with the yogurt and stir to mix well.
Season with salt and freshly ground pepper.