Prudhomme's lemon dill chicken
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]w6+mۼ E}h4WɶHHM4 JV;P%ˎӢ)7D>z"Wơ>;{f}xy'Ϟ˫]ec!mםNiƳdW)qo6' j֮|M%ކ^Sl̴dgĶ&4OUAl+dٞ őn<4"dY(|"[ftEv0p⼒mpQުE>7nM5olL}c3ЮvO޹qj un, \^0 y<-jHd!y ]v1q ݷëT9 %sdsS&xT`R@pꔀvlLUR+twcϓG{NhD>Pg=wʣ'e-%wz:k> ߿8Lq2QOak]M ~>VC&nW8B]WVUAN piq&g'|:_@ٕhNiGs*B]F'8z-hBrd$pwNUsr9WXJW&C[%lDyCӅJu23![zP5aAJe-'_ހprl~.]|}ԕ>J^Ѡ8ɠG]v,(9cV4?7n+~NKIܮ>Ivcz+H/*6 _/Y] tghj!nȱ0UbbkE]ɇ:QDέf>/IuYJ-a77 CoCRyxp'v'Zc] P6)AUrϤr6h3X0ʥ}UӶ6ֈwEd);a)*veEՄ3bU+[a˚dPBŊ֟p/O#Em}QJs*β4U[2`[|ڛZT'طαߊ Y0t;H#]v^-ªK>Q}>jس~kO}Y0IfѫZE$DD6sKUI*n4e݈hޛMBU RAYue㋕0K9X1ޣ!{6;!m ; -a^(VnM5A/OQMZ0jݹqyxs!TM4j|r Y>XE_sde-Thv\ "X'L-0+t k i7vn\Lm_!9,P۩:yׁ)PF|Xc:/D?J AFiǪ~t xBG˜%MK [ts C`_@5k6 =`c$tlv ȍt],heb j3l5̫gCD3c??3(N| ɮDy<:38.*j~g0&0i:-8SJHM@K5xmJ s1LĞ#'ͯRt%:h aȃr Tj HpSi T hDD6K"64!yBu̟ d0q3 c0MLdm&^%D_چ1&F Ti?_W&py|"dYu4҄6s|q<мR DJ )гc4#r}:h7IcWL]\h:NdH1DLӨ /N<'`2*2(a/`cA53N'д,^Z-zw vi u,YZJ0҂:$MZgBKRe,iAhڼKDOQZ2kyX@S@\8g/u3cMVq)R Hp= 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.
]w6+mۼ E}h4WɶHHM4 JV;P%ˎӢ)7D>z"Wơ>;{f}xy'Ϟ˫]ec!mםNiƳdW)qo6' j֮|M%ކ^Sl̴dgĶ&4OUAl+dٞ őn<4"dY(|"[ftEv0p⼒mpQުE>7nM5olL}c3ЮvO޹qj un, \^0 y<-jHd!y ]v1q ݷëT9 %sdsS&xT`R@pꔀvlLUR+twcϓG{NhD>Pg=wʣ'e-%wz:k> ߿8Lq2QOak]M ~>VC&nW8B]WVUAN piq&g'|:_@ٕhNiGs*B]F'8z-hBrd$pwNUsr9WXJW&C[%lDyCӅJu23![zP5aAJe-'_ހprl~.]|}ԕ>J^Ѡ8ɠG]v,(9cV4?7n+~NKIܮ>Ivcz+H/*6 _/Y] tghj!nȱ0UbbkE]ɇ:QDέf>/IuYJ-a77 CoCRyxp'v'Zc] P6)AUrϤr6h3X0ʥ}UӶ6ֈwEd);a)*veEՄ3bU+[a˚dPBŊ֟p/O#Em}QJs*β4U[2`[|ڛZT'طαߊ Y0t;H#]v^-ªK>Q}>jس~kO}Y0IfѫZE$DD6sKUI*n4e݈hޛMBU RAYue㋕0K9X1ޣ!{6;!m ; -a^(VnM5A/OQMZ0jݹqyxs!TM4j|r Y>XE_sde-Thv\ "X'L-0+t k i7vn\Lm_!9,P۩:yׁ)PF|Xc:/D?J AFiǪ~t xBG˜%MK [ts C`_@5k6 =`c$tlv ȍt],heb j3l5̫gCD3c??3(N| ɮDy<:38.*j~g0&0i:-8SJHM@K5xmJ s1LĞ#'ͯRt%:h aȃr Tj HpSi T hDD6K"64!yBu̟ d0q3 c0MLdm&^%D_چ1&F Ti?_W&py|"dYu4҄6s|q<мR DJ )гc4#r}:h7IcWL]\h:NdH1DLӨ /N<'`2*2(a/`cA53N'д,^Z-zw vi u,YZJ0҂:$MZgBKRe,iAhڼKDOQZ2kyX@S@\8g/u3cMVq)R Hp=


 
      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)

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