Prudhomme's Lemon Dill Chicken
Prudhomme's Lemon Dill Chicken is built on Black Pepper, White Pepper, Apple Juice, Defatted Chicken Stock, and Julienned Onions. Keep it handy for the next time you cook it.
Ingredients
- 1/4 tsp
- 1/4 tsp
- 1 cup
- 1 1/2 cup
- 2 cup
- 1/2 cup
Method (preview)
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Amount Measure Ingredient -- Preparation Method
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MEAT AND VEGETABLES----- 8 Chicken breasts, boneless
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Skinless, (2 to 3 oz each) (1 gram each), optional
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TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl.
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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.
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Preheat heavy 10-inch skillet, preferably non-stick, over high heat to 350 degrees for about 4 minutes.
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Place 4 chicken breasts in skillet.
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Lower heat to medium.
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Brown for at least 1 minute per side.
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Remove chicken.
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Brown 4 more. Set all the chicken aside.
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Return heat to high.
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Stir in 1/2 cup stock, scraping bottom of skillet to clear it of all browned bits.
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Add onions and remaining seasoning mix.
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Stir.
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Cook for 3 to 4 minutes, or until all liquid evaporates.
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Stir in 1/4 of lemon juice.
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Scrape bottom of skillet again to clear it.
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Cook for 3 to 4 minutes, or until liquid evaporates.
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Add 1/2 cup apple juice.
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Clear bottom and side of skillet.
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Cook for 2 to 3 minutes, or until about half of the liquid evaporates.
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Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice.
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Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil.
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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.
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Turn off the heat, remove the chicken, and if desired, whisk in the artificial sweetener.
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