Lemon Dill Chicken
Makes 4 servings
In this recipe, we used arrowroot, which is a thickening agent for sauces, fruit pie fillings, glazes and puddings. Arrowroot has a neutral taste and thickens at a lower temperature than corn starch. You can find arrowroot at most specialty supermarkets
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
2 teaspoons Chef Paul Prudhomme's Poultry Magic®
1teaspoon dill weed
1 teaspoon dried basil leaves
8 (2 to 3 ounces each) boneless, skinless chicken breasts
1 tablespoon, plus 2 teaspoons arrowroot
1 cup apple juice, in all
1 1/2 cups defatted chicken stock, in all
2 cups julienne onions
1/2 cup fresh lemon juice, in all
2 (1-gram) packets artificial sweetner (1 blue; 1 pink)
2 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce® (See Note)
how to prepare
Combine the first three ingredients in a small bowl to make the Seasoning Mix. Sprinkle all surfaces of the chicken evenly with 2 teaspoons of the Seasoning Mix and rub it in well.
Dissolve the arrowroot in ¼ cup of the apple juice and set aside. Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°F, about 4 minutes.
Place 4 of the chicken breasts in the skillet, lower the heat to medium, and brown them for at least 1 minute per side. Remove these 4 breasts, brown the other 4, and set all the chicken aside.
Return the heat to high and stir in ½ cup of the stock, scraping the bottom of the skillet to clear it of all the browned bits. Add the onions and the remaining Seasoning Mix, stir and cook until all the liquid evaporates, about 3 to 4 minutes. Stir in ¼ cup of the lemon juice, scrape the bottom of the skillet again to clear it, and cook until liquid evaporates, about 3 to 4 minutes.
Add ½ cup of the apple juice, clear the bottom and sides of the skillet, and cook until about half the liquid evaporates, about 2 to 3 minutes. Stir in the remaining 1 cup of stock, the ¼ cup lemon juice, the ¼ cup apple juice and the 2 tablespoons Magic Pepper Sauce. Bring to a boil (will take 2 to 3 minutes), whisk in the arrowroot/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.
Note: If you like your sauce a little spicier, simply add more Magic Pepper Sauce; if sweeter, add more sweetener.
Note: You may also use Chef Paul Prudhomme's Meat Magic, if you do not have Poultry Magic.