Lemon Dill Chicken Recipe

Lemon Chicken
submitted by sumit at ifood.tv

Summary

Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Salt1 Teaspoon
 Dill weed1 Teaspoon
 Dried sweet basil1 Teaspoon
 Black pepper1⁄4 Teaspoon
 Pepper white1⁄4 Teaspoon
 Skinless boneless chicken breast24 Ounce (8 In Number Of 3 Ounce Each)
 Cornstarch5 Teaspoon (1 Tablespoon Plus 2 Teaspoon)
 Apple juice1 Cup (16 tbs)
 Defatted chicken stock1 1⁄2 Cup (24 tbs)
 Julienned onions2 Cup (32 tbs)
 Fresh lemon juice1⁄2 Cup (8 tbs)
 Artificial sweetener2 Gram (2 Packets)

Nutrition Facts

Serving size: Complete recipe

Calories 1115 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 2.4 g11.9%

Trans Fat 0.2 g

Cholesterol 394.6 mg

Sodium 2997.7 mg124.9%

Total Carbohydrates 84 g28%

Dietary Fiber 7.5 g29.9%

Sugars 33.7 g

Protein 169 g338.6%

Vitamin A 18.9% Vitamin C 141.9%

Calcium 48% Iron 70.4%

*Based on a 2000 Calorie diet

Directions

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.
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