Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Wednesday, September 9, 2009

Lemon Cinnamon Chicken Breasts

I found this recipe on my health program site from my insurance company, Regence. Made it for dinner tonight - it was delicious! Give it a try! Very unique flavor; using the cinnamon gave it a very exotic feel. Enjoy!


1 lemon
1 tsp. ground cinnamon
3 tsp. olive oil
4 skinless boneless chicken breasts
3 shallots or 1 small onion, sliced
1 cup low-sodium chicken broth


In a shallow dish, blend lemon juice, cinnamon and 2 teaspoons of the olive oil. Add chicken breasts and turn to coat.
Spray a heavy skillet quickly with cooking spray and place over medium-high heat. Brown chicken breasts, about 3 minutes per side, in the hot skillet. Remove chicken and set aside.

In the same skillet, add shallots and remaining 1 tsp. oil. Cook, stirring, for 2 minutes. Stir in chicken broth. Bring to a boil and cook for about 5 minutes until sauce is syrupy. Place chicken and juices back in the skillet; reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.


Donna-FFW said...

Sounds like a unique, tasty dish, lemon and cinnamon, yum.

Columbo said...

I must say this was very tasty, definitely a keeper. Yummy!

Amber said...

I tried this and was very pleased. I didn't tell hubby what it was in it, I knew he would be wrinkle his nose, but he loved it (and then I told him what was in it!). It was a wonderful combination of flavors. I thickened the sauce with some Wondra and served it over rice.

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