Lemon Dill Chicken

Course : Chicken
Serves: 4
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1 teaspoon salt
1 teaspoon dillweed
1 teaspoon dried sweet basil leaves
1/4 teaspoon black pepper
1/4 teaspoon white pepper
8 whole chicken breasts -- boneless skinless, (2 to 3 oz each)
1 tablespoon cornstarch plus
2 teaspoons cornstarch
1 cup apple juice
1 1/2 cups defatted chicken stock
2 cups julienned onions
1/2 cup fresh lemon juice -- in all
2 packages artificial sweetener -- (1 gram each), optional

Preparation / 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.


Nutritional Information:

1041 Calories (kcal); 54g Total Fat; (47% calories from fat); 121g Protein; 11g Carbohydrate; 371mg Cholesterol; 901mg Sodium

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