Prudhomme's lemon dill chicken
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Prudhomme's lemon dill chicken
  Lemon    Dill    Chicken    Poultry    Low Fat  
Last updated 10/4/2011 7:54:35 PM. Recipe ID 15283. Report a problem with this recipe.
Site under maintenance | THC BBS

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THC BBS is currently undergoing some final changes before our scheduled launch. Sharpen your pinball skills, Campers!



 
      Title: Prudhomme's lemon dill chicken
 Categories: Poultry, Main dish, Low-fat
      Yield: 4 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 ts Salt
      1 ts Dillweed
      1 ts Dried sweet basil leaves
    1/4 ts Black pepper
    1/4 ts White pepper

MMMMM--------------------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
  




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Recipe ID 15283 (Apr 03, 2005)

Site under maintenance | THC BBS

Site under maintenance

THC BBS is currently undergoing some final changes before our scheduled launch. Sharpen your pinball skills, Campers!