LEMON DILL CHICKEN
Makes 8 to 10 servings
Seasoning Mix:
2 teaspoons Chef Paul Prudhomme's Poultry Magic
1 teaspoon dill weed
1 teaspoon dried sweet basil leaves
8 (2 to 3 oz. each) boneless skinless chicken breasts
1 tablespoon plus 2 teaspoons cornstarch
1 cup apple juice, in all
1-1/2 cups defatted chicken stock, in all
2 cups julienne onions
1/2 cup fresh lemon juice in all
2 (1 gram) packets artificial sweetener, optional
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce
Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the chicken evenly with 2 teaspoons of the seasoning mix and rub it in well.
Dissolve the cornstarch in 1/4 cup of the apple juice and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350, about 4 minutes. Place 4 of the chicken breasts in the skillet, lower the heat to medium, and brown them for at least 1 minute per side. Remove these 4 breasts, brown the other 4, and set all the chicken aside.
Return the heat to high and stir in 1/2 cup of the stock, scrapping the bottom of the skillet to clear it of all the browned bits. Add the onions and the remaining seasoning mix, stir and cook until all the liquid evaporates, about 3 to 4 minutes. Stir in 1/4 cup of the lemon juice, scrape the
bottom of the skillet again to clear it, and cook until liquid evaporates, about 3 to 4 minutes.
Add 1/2 cup of the apple juice, clear the bottom and sides of the skillet, and cook until about half the liquid evaporates, about 2 to 3 minutes. Stir in the remaining 1 cup of stock, the 1/4 cup lemon juice the Magic Pepper Sauce 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.
Copyright 1993 by Paul Prudhomme
