| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Creole, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
t |
Salt |
| 1 |
t |
Dill weed |
| 1 |
t |
Basil |
| 1/4 |
t |
Black pepper |
| 1/4 |
t |
White pepper |
| 4 |
|
Chicken breasts, boneless |
| 1 |
T |
+ 2 ts corn starch |
|
|
Green onions |
| 1 |
c |
Apple juice |
| 1 1/2 |
c |
Chicken stock, defatted |
| 1/2 |
c |
Lemon juice, fresh |
| 2 |
t |
Sugar |
INSTRUCTIONS
Combine the seasoning mix ingredients in a small bowl. Sprinkle all
surfaces of the chicken evenly with 2 teaspoons of the seasoning mix
and rub it in well. Dissolve the corn starch in 1/4 c apple juice an
set aside. Preheat a 10-inch skillet over high heat about four
minutes. Place the chicken in the skillet, but do not crowd. Lower the
heat to medium and then brown at least one minute per side. Set the
chicken aside when browned. Reheat the skillet to high and stir in
1/2 cup of the stock, scraping the bottom of the skillet to clear out
all the brown bits. Add the onions and the remaining seasoning mix;
stir and cook until all the liquid evaporates, about 3 to 4 minutes.
Stir in 1/4 cup of the lemon juice, scrape the bottom of the skillet
again to clear and cook until liquid evaporates, about 3 to 4
minutes. Add 1/2 cup of the apple juice, clear the bottom and sides of
the skillet, and cook until about half of the liquid evaporates, 2 to
3 minutes. Stir in the remaining cup stock, the 1/4 cup lemon juice,
and the 1/4 cup apple juice. Bring to a boil, whisk in the cornstarch,
and return to a boil. Return the chicken to the skillet, lower the
heat to medium, and cook 4 to 5 minutes, until the chicken is done all
the way through. Remove the chicken and whisk in the sugar if desired.
Serve immediately. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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