Ingredients

Seasoning Mix:
1 tsp. salt
1 tsp. dill weed
1 tsp. dried sweet basil leaves
1/4 tsp. black pepper
1/4 tsp. white pepper
Meat and Vegetables:
8 chicken breasts, boneless skinless (2 to 3 oz. each)
1 Tbsp. cornstarch plus 2 tsp. cornstarch
1 C. apple juice
1-1/2 C. defatted chicken stock
2 C. onions, in julienne slices
1/2 C. fresh lemon juice, in all
2 packages artificial sweetener (optional)

Cooking Instructions

To season chicken, combine seasoning mix ingredients in a small bowl. Sprinkle all surfaces of chicken evenly with 2 tsp. seasoning mix. Rub it in well. Dissolve cornstarch in 1/4 C. apple juice. Set aside. Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350 degrees F. 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 C. 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 C. 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 C. of stock, 1/4 C. lemon juice and 1/4 C. apple juice. Bring to a boil, approximately 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. If desired, whisk in the artificial sweetener.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)