Title: Prudhomme's Lemon Dill Chicken
Categories: Poultry Entree Lowfat
Yield: 4 Servings

SEASONING MIX
1	ts	Salt
1	ts	Dillweed
1	ts	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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