|one||onion, finely chopped|
|4 T||unsalted butter|
|one t||finely grated lemon peel|
|6 cloves||garlic, minced|
|to taste||freshly ground black pepper|
|3/4 C||homemade chicken broth|
|3/4 C||dry white wine|
|one stick||stick cinnamon, broken|
|1 1/2 C||plain lowfat yogurt|
Cut chicken into serving pieces and remove skin.
In a large saucepan, sauté onion and chicken in melted butter until chicken is browned. Add garlic and habeneros and cook one minute more.
Add lemon peel, wine, chicken broth, stick cinnamon and pepper. Stir well and bring to a slow boil. Reduce heat, cover and simmer 45 minutes.
Remove chicken. Strain broth and return to saucepan. Blend cornstarch and 2 T cold water and stir slowly into broth. Cook and stir until thickened.
Place yogurt in large mixing bowl. Add about 1/4 of the hot broth to yogurt and mix well. Stir yogurt mixture into broth in pan. Stir well.
Serve sauce over chicken.
|Sodium content in milligrams|
|4 T||no salt added butter||4|
|3/4 C||homemade chicken broth||45|
|3/4 C||dry white wine||6|
|one stick||stick cinnamon||1|
|1 1/2 C||plain low fat yogurt||255|
|Recipe total = 815 mg|
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