Frank's Recipes! Prudhomme's Low Fat Lemon Dill Chicken

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Prudhomme's Low Fat Lemon Dill Chicken

Seasoning Mix
1 tsp Salt
1 tsp Dillweed
1 tsp Dried sweet basil leaves
1/4 tsp Black pepper
1/4 tsp White pepper

Meat and Vegetables
8 Chicken breasts, boneless skinless, (2 to 3 oz each)
1 tablespoon Cornstarch PLUS
2 tsp Cornstarch
1 cup Apple juice
1 1/2 cup Defatted chicken stock
2 cup Julienned onions
1/2 cup Fresh lemon juice, in all
2 pk Artificial sweetener (1 gram each), optional

Yield: 4 servings

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.