Servings: 4
Ingredients:
- 4 4-oz. chicken breasts
- juice and zest of one lemon
- 1 tsp ground cinnamon
- 3 tsp olive oil, divided
- 3 shallots, sliced
- 1 cup low-fat chicken broth
Instructions:
- Combine lemon zest and juice, 2 teaspoons oil, and the cinnamon in a shallow dish or pie plate. Add chicken and turn to coat. Don’t allow to marinate more than a few minutes, or the lemon juice will make the chicken mushy.
- Spray a large skillet with nonstick cooking spray and place over medium-high heat. Brown the chicken, about 3 minutes per side. Remove chicken and set aside.
- Add the other teaspoon of oil and shallots. Cook, stirring for about 2 minutes. Stir in chicken broth and cook for about 5 minutes until sauce is syrupy. Place chicken and juices that have accumulated back in the skillet; reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.
Originally found at Kippy’s Hard Core-ner message boards
