Free Cooking Recipes

A new and delicious combination of chicken and cinnamon to grace any dinner party.

SERVES 4
4 boneless chicken breasts (approx. 175g/6 oz each),
skinned
30 ml/2 tbsp sunflower oil
1 medium onion, finely chopped
1 clove garlic, crushed (minced)
7.5 cm/3 in piece of cinnamon stick, bruised
1 1/4 cups/300 ml/1/2 pt Sauternes (or similar sweet white wine)
salt and freshly ground black pepper
2 egg yolks
3/3 cup/150 ml/1/4 pt low fat natural yogurt or
fromage frais
GARNISH
12 button onions
2 tbsp/25 g/1 oz butter
15 ml/1 tbsp soft brown sugar
crumbled or flaked cinnamon stick
fresh coriander (cilantro)

Directions:

1. Heat the oil in a large pan and saute the chicken breasts until evenly coloured on all sides. Remove and keep warm.
2. Add the onion, garlic and bruised cinnamon stick to the pan and cook for a few minutes or until the onions are softened.
3. Return the chicken to the pan, add the Sauternes and salt and pepper, to taste. Cover and simmer gently for 20 to 25 minutes until the chicken is tender.
4. Meanwhile toss the baby onions in the butter until translucent and well glazed.
5. Transfer the chicken to a serving plate and keep warm. Discard cinnamon stick. Liquidize the cooking juices until smooth. Return to a clean pan.
6. Beat the egg yolks with the yogurt and stir into the sauce. Heat through gently, stirring continuously.
7. Spoon the sauce over the cooked chicken breasts and garnish with the crumbled cinnamon stick, glazed button onions, reheated if necessary and sprigs of fresh coriander (cilantro).