CINNAMON CHICKEN
I am a great fan of cinnamon, in coffee, on pastries of course, in sauces...The (East)Indian population cooks with many lovely spices, cinnamon being one of the most common. I tried this recipe one Sunday evening when the prospect of baked chicken was facing us yet again! I kind of made it up as I went along then I wrote it all...
Provided by Sadey Jones
Categories Chicken
Time 2h
Number Of Ingredients 3
Steps:
- 1. Start by rising chicken breasts under clear running water, place on cooling racks atop paper towels. I always buy the skinless fillets, somewhat thick cut, about a quarter to a half pound each.
- 2. While chicken is dripping, spray a large frying pan(copper bottom is what I use)with non-stick cooking spray. Heat pan over medium heat until a few drops of water sizzle and evaporate when sprinkled on the surface. Add the drained chicken pieces and sear on each side until nicely browned. Add the stick of butter, cut into several chucks if desired and allow to melt,coating the chicken pieces by moving them about and turning them carefully over a few times. Lower heat to low, sprinkle cinnamon to taste and once more move chicken pieces around, turning carefully to coat evenly. When butter begins to bubble slightly, lower heat a bit more and cover, cooking until chicken is very tender(can be cut with a fork). Turn and move chicken pieces around every 10-15 mins. until cooked to taste.
- 3. When ready to serve, remove chicken pieces and place in serving dish of your choice, carefully pour cinnamon butter over the chicken. Can be served with rice and hot vegetables or salad, rolls, condiments of choice. Eat and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #main-dish #poultry #1-day-or-more #dietary #low-carb #low-in-something #meat
You'll also love
