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Chicken Breasts with Cinnamon Spices




Source of Recipe


Electic Cooking


List of Ingredients




2 Chicken breasts, skinned divided into four halves
1-¼ Cup (2-½ dl) dry white wine
1 stick cinnamon
6 dried apricots
5 sun-dried tomatoes
Zest of half lemon
1 medium onion
2 cloves garlic
1 pinch of saffron or turmeric
½ tsp cumin
½ tsp brown sugar
1 tin (ca. 240 g / 8 oz) chopped tomatoes
Little butter


Recipe



Cut the dried apricots and sun-dried tomatoes, julienne. Peel and slice the Onion in half and then in thin slices. Peel and cut the garlic cloves into thin slices. Mix the dry white wine, stick of cinnamon, dried apricots, sun-dried tomatoes, lemon zest, onion, garlic, saffron or turmeric, cumin and chopped tomatoes and brown sugar; pour over the chicken breasts and marinate for one or two hours in the refrigerator.

Remove and drain the chicken breasts. Dust lightly with flour and brown them in a little butter in a Dutch oven. Pour the marinade and vegetables over the chicken pieces and simmer slowly for 2-30 minutes - until the chicken is done and the vegetables are cooked. Thicken the sauce with a little cornstarch if you wish. Season with salt and pepper.

SERVES 4