Prudhomme's Lemon Dill Chicken

Serves:

Ingredients:

1 ts Salt;
1 ts Dillweed;
1 ts Dried sweet basil leaves;
1/4 ts Black pepper;
1/4 ts White pepper;
8 Chicken breasts; boneless
- skinless, (2 to 3 oz each)
1 tb Cornstarch PLUS;
2 ts Cornstarch;
1 c Apple juice;
1 1/2 c Defatted chicken stock;
2 c Onions; julienned
1/2 c Fresh lemon juice; in all
2 pk Artificial sweetener;
- (1 gram each), optional

Method:

TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl.
Sprinkle all surfaces of chicken evenly with 2 teaspoons seasoning mix.
Rub it in well.
Dissolve cornstarch in 1/4 cup apple juice.
Set aside.
Preheat heavy 10-inch skillet, preferably non-stick, over high heat to 350 degrees for about 4 minutes.
Place 4 chicken breasts in skillet.
Lower heat to medium.
Brown for at least 1 minute per side.
Remove chicken.
Brown 4 more.
Set all the chicken aside.
Return heat to high.
Stir in 1/2 cup stock, scraping bottom of skillet to clear it of all browned bits.
Add onions and remaining seasoning mix.
Stir.
Cook for 3 to 4 minutes, or until all liquid evaporates.
Stir in 1/4 of lemon juice.
Scrape bottom of skillet again to clear it.
Cook for 3 to 4 minutes, or until liquid evaporates.
Add 1/2 cup apple juice.
Clear bottom and side of skillet.
Cook for 2 to 3 minutes, or until about half of the liquid evaporates.
Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice.
Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil.
Return the chicken to the skillet, lower the heat to medium, and cook until the chicken is done all the way through, about 4 to 5 minutes.
Turn off the heat, remove the chicken, and if desired, whisk in the artificial sweetener.
Makes 4 servings.
From: _Fork_In_The_Road_ by Chef Paul Prudhomme printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93