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Garlic Chicken

by Erika Nicole Kendall

1  cup  plain fage yogurt
1/4  cup  fresh lemon juice
2  tablespoons  minced garlic (about 6 cloves)
1/2  teaspoon  salt, divided
1/2  teaspoon  freshly ground black pepper, divided
1/4  teaspoon  ground cardamom
1/4  teaspoon  ground cumin
1/4  teaspoon  ground cinnamon
1/4  teaspoon  ground nutmeg
6  (6-ounce) skinless, boneless chicken breast halves
1  cup chicken broth
1 1/2  tablespoons  olive oil
1  tablespoon  chopped fresh parsley

Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.

Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Place chicken on a serving platter; discard liquid in pan. Sprinkle chicken evenly with parsley.

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