Lemon-Cinnamon Chicken

1 lemon
1 tsp cinnamon
3 tsp olive oil
4 chicken breasts
3 shallots, sliced
1 C chicken broth

Blend lemon juice, cinnamon, and 2 tsp olive oil in shallow dish (9x9 casserole dish works well). Coat chicken breasts. In lightly greased heavy skillet over med-high heat, brown chicken 3 minutes per side. Remove chicken. Add shallots and 1 tsp oil to skillet. Stir and cook for 2 minutes. Stir in broth. Bring to boil and cook for 5 minutes until sauce is syrupy. Place chicken and juices back in skillet. Reduce heat to med-low and simmer until cooked through - about 10 minutes.

Good with couscous and squash.