Prudhomme's Lemon Dill Chicken
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
dill weed
|
|
| 1 | teaspoon |
basil
dried, sweet |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
white pepper
|
|
| Meat and vegetables | |||
| 8 | each |
chicken breasts
boneless, skinless, (2 to 3 oz each) |
|
| 1 | tablespoon |
cornstarch
plus 2 tablespoons cornstarch |
|
| 1 | cup |
apple juice
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | cups |
onions
julienned |
|
| ½ | cup |
lemon juice
u |
|
| 2 | packages |
artifical sweetener
(1 gram each), optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 5 | ml |
salt
|
|
| 5 | ml |
dill weed
|
|
| 5 | ml |
basil
dried, sweet |
*
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
white pepper
|
|
| Meat and vegetables | |||
| 8 | each |
chicken breasts
boneless, skinless, (2 to 3 oz each) |
|
| 15 | ml |
cornstarch
plus 2 tablespoons cornstarch |
|
| 237 | ml |
apple juice
|
|
| 355 | ml |
chicken broth
|
|
| 473 | ml |
onions
julienned |
|
| 118 | ml |
lemon juice
u |
|
| 2 | packages |
artifical sweetener
(1 gram each), optional |
* |
Directions
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℉ (180℃) 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.
