Prudhomme's lemon dill chicken

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Salt;
1 teaspoon Dillweed;
1 teaspoon Dried sweet basil leaves;
8 Chicken breasts; boneless skinless, (2 to 3 oz each)
1 tablespoon Cornstarch PLUS;
2 teaspoons Cornstarch;
1 cup Apple juice;
¼ teaspoon Black pepper;
¼ teaspoon White pepper;
1½ cup Defatted chicken stock;
2 cups Onions; julienned
½ cup Fresh lemon juice; in all
2 packs Artificial sweetener; (1 gram each), optional

Directions

SEASONING MIX

MEAT AND VEGETABLES

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 ¼ 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 ½ 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 ¼ of lemon juice. Scrape bottom of skillet again to clear it. Cook for 3 to 4 minutes, or until liquid evaporates. Add ½ 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 ¼ cup lemon juice and the ¼ 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

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