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Cajun and Creole   -   Lemon Dill Chicken   adapted from Chef Paul Prudhomme's Fork In The Road

  • 1 Teaspoon Salt
  • 1 Teaspoon Dill
  • 1 Teaspoon Basil
  • 1/2 Teaspoon Pepper
  • 8 Medium Chicken Breasts
  • 1 Tablespoon Cornstarch
  • 2 Teaspoons Cornstarch
  • 1 Cup Apple Juice
  • 1 1/2 Cups Chicken Stock
  • 2 Large Onions -- julienned
  • 1/2 Cup Lemon Juice
  • 2 Packets Sweet 'N Low? Sweetener -- optional
Directions Combine seasoning mix in a small bowl. Sprinkle chicken with 2 teaspoons of seasoning mix. Dissolve cornstarch in 1/4 cup apple juice and set aside. Preheat a skillet over high heat for 4 minutes. Lower heat and Place chicken in skillet and brown on both sides about 4 minutes per side. Return the heat to high ans tir in 1/2 cup of stock. Add onions and the remaining seasoning mix, stir and cook until all the liquid evaporates, about 4 minutes. Stir in 1/4 cup of lemon juice. Cook until liquid evaporates about 4 minutes. Add 1/2 cup of the apple juice and cook until about half the liquid evaporates, about 3 minutes. Stir in the remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/2 cup apple juice. Bring to a boil, 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 5 minutes. Turn off the heat, remove the chicken and whisk in the sweetener.
Serves 4
Time to Make 0:00

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