Prudhomme’s Lemon Dill Chicken
| 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)
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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