*  Exported from  MasterCook  *
 
                       PRUDHOMME'S LEMON DILL CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Main dish
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SEASONING MIX-----
    1       t            Salt
    1       t            Dillweed
    1       t            Dried sweet basil leaves
      1/4   ts           Black pepper
      1/4   ts           White pepper
                         -----MEAT AND VEGETABLES-----
    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            Julienned onions
      1/2   c            Fresh lemon juice, in all
    2       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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