Lemon-Cinnamon Chicken:

Be prepared -- this aromatic entrče will have hungry diners sniffing around your kitchen long before dinner is served. Serve with whole-wheat couscous or bulgur tossed with sliced scallion greens; steamed or roasted butternut squash.

Ingredients
1 - lemon
1 tsp. ground cinnamon
3 tsp. olive oil
4 - skinless boneless chicken breasts
3 - shallots, sliced
1 cup low-sodium chicken broth
Preparation - Estimated cooking time: under 30 minutes -
1 In a shallow dish, blend lemon juice, cinnamon and 2 teaspoons of the olive oil. Add chicken breasts and turn to coat.
2 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.
3 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.

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