Lemon Dill Chicken
|Dill weed||1 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Skinless boneless chicken breast||24 Ounce (8 In Number Of 3 Ounce Each)|
|Cornstarch||5 Teaspoon (1 Tablespoon Plus 2 Teaspoon)|
|Apple juice||1 Cup (16 tbs)|
|Defatted chicken stock||1 1⁄2 Cup (24 tbs)|
|Julienned onions||2 Cup (32 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Artificial sweetener||2 Gram (2 Packets)|
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken evenly with 2 teaspoons of the seasoning mix and rub it in well.
Dissolve the cornstarch in 1/4 cup of apple juice and set aside.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Place 4 of the chicken breasts in the skillet, lower the heat to medium, and brown them for at least 1 minute per side.
Remove these 4 breasts, brown the other 4, and set all the chicken aside.
Return to heat to high and stir in 1/2 cup of the stock, scraping the bottom of the skillet to clear it of all the browned bits.
Add the onions and the remaining seasoning mix, stir and cook until all the liquid evaporates, about 3 to 4 minutes.
Stir in 1/4 cup of the lemon juice, scrape the bottom of the skillet again to clear it, and cook until liquid evaporates, about 3 to 4 minutes.
Add 1/2 cup of the apple juice, clear the bottom and sides of the skillet, and cook until about half the liquid evaporates, about 2 to 3 minutes.
Stir in the remaining 1 cup of stock, the 1/2 cup lemon juice, and the 1/2 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 miuntes.
Turn off the heat, remove the chicken, and, if desired, whisk in the artificial sweetener.