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CATEGORY CUISINE TAG YIELD
Meats Diabetic, Low-fat/cal, Main dish, Poultry 4 Servings

INGREDIENTS

1 t Salt
1 t Dillweed
1 t Dried sweet basil leaves
1/4 t Black pepper
1/4 t White pepper
8 Chicken breasts, boneless
skinless 2 to 3 oz
each
1 T Cornstarch PLUS
2 t Cornstarch
1 c Apple juice
1 1/2 c Defatted chicken stock
2 c Onions, julienned
1/2 c Fresh lemon juice, in all
2 Artificial sweetener
1 gram each optional

INSTRUCTIONS

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 by: Jean Cody
12/1/93  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 501
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 73.1mg
Sodium: 653.1mg
Potassium: 493.5mg
Carbohydrates: 77.5g
Fiber: 3.7g
Sugar: 9.6g
Protein: 35.8g


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