Chicken Breasts Sauteed With Chile And Cinnamon Recipe
Ingredients
| Butter | 1/4 pound | |
| Onion | 1 Large, chopped | |
| 1 cinnamon stick, broken up | ||
| 8 boneless chicken breasts, cut in halves lengthwise | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Parsley | 4 Tablespoon, chopped | |
Directions
Melt the butter in a heavy-based fiying pan over medium-low heat.
When hot, saute the onion with the cinnamon until the onion begins to soften, 5-7 minutes, stirring occasionally.
Add the chicken breasts, lemon juice, salt, and pepper and continue cooking for 8 minutes, stirring occasionally.
Add the chile and parsley, lower the heat, and cook for another 8—10 minutes, until the meat is done.
Serve with Basmati Pilaf .
When hot, saute the onion with the cinnamon until the onion begins to soften, 5-7 minutes, stirring occasionally.
Add the chicken breasts, lemon juice, salt, and pepper and continue cooking for 8 minutes, stirring occasionally.
Add the chile and parsley, lower the heat, and cook for another 8—10 minutes, until the meat is done.
Serve with Basmati Pilaf .
Chef
