Lemon Dill Chicken
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)