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
Experts have tracked the existance of recipes far back into the far past, at least as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he tells us how the cooks of his times were skilled in the use of a wide range of herbs, including many that are still in use today for example bay, fennel and asafoetida. Over the next few centuries, the rich families of Europe strove to offer the best banquets, and as a consequence, the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, recipe books were greatly in demand due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Prudhomme's Lemon Dill Chicken recipe.
