Prudhomme's Lemon Dill Chicken

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PRUDHOMME'S LEMON DILL CHICKEN
Categories: Poultry, Main dish, Low-fat
Yield: 4 Servings

MMMMM-----------------------SEASONING MIX----------------------------
1.00 ts Salt
1.00 ts Dillweed
1.00 ts Dried sweet basil leaves
0.25 ts Black pepper
0.25 ts White pepper

MMMMM--------------------MEAT AND VEGETABLES-------------------------
8.00 Chicken breasts, boneless
- skinless, (2 to 3 oz each)
1.00 tb Cornstarch PLUS
2.00 ts Cornstarch
1.00 c Apple juice
1.50 c Defatted chicken stock
2.00 c Julienned onions
0.50 c Fresh lemon juice, in all
2.00 pk Artificial sweetener
- (1 gram each), optional

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

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