MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Prudhomme’s Lemon Dill Chicken
  Categories: Diabetic, Poultry, Main dish, Low-fat/cal
       Yield: 4 servings
 MMMMM-----------------------SEASONING MIX----------------------------
       1 ts Salt;                             1/4 ts Black pepper;
       1 ts Dillweed;                         1/4 ts White pepper;
       1 ts Dried sweet basil leaves;     
 MMMMM--------------------MEAT AND VEGETABLES-------------------------
       8    Chicken breasts; boneless       1 1/2 c  Defatted chicken stock;
            - skinless, (2 to 3 oz each)        2 c  Onions; julienned
       1 tb Cornstarch PLUS;                  1/2 c  Fresh lemon juice; in all
       2 ts Cornstarch;                         2 pk Artificial sweetener;
       1 c  Apple juice;                             - (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
     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
     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