Ingredients
SEASONING MIX
1 tsp salt
1 tsp dillweed
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 cup apple juice
1 1/2 cup defatted chicken stock
2 cup julienned onions
1/2 cup fresh lemon juice, in all
2 package artificial sweetener (1 gram each), , optional
Directions
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
Servings: 4 servings
Prudhomme's Lemon Dill Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Vegetable
The History of Recipes
We can trace the history of written recipes way back into distant history, at least as far into history as early Egypt, and possibly even further. Having said that, mostly, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a few documents which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also tells us how the Roman chefs were skilled in the use of many spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. During the next few centuries, the powerful and wealthy tried to serve the most exotic banquets, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cook books were increasing in popularity due to higher levels of literacy, more free time and having more money. |
We hope you enjoy this Prudhomme's Lemon Dill Chicken recipe.
