This is a print preview of "Paul Prudhomme's Chicken" recipe.

Paul Prudhomme's Chicken Recipe
by Global Cookbook

Paul Prudhomme's Chicken
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 tsp Salt
  • 1 tsp Dillweed
  • 1 tsp Dry Basil
  • 1/4 tsp Black Pepper
  • 1/4 tsp White Pepper
  • 8 x Chicken breasts, boneless and skinless
  • 1 Tbsp. Cornstarch
  • 2 tsp Cornstarch
  • 1 c. Apple Juice
  • 1 1/2 c. Chicken Stock
  • 2 c. Julienned Onions
  • 1/2 c. Fresh Lemon Juice

Directions

  1. Combine salt, dillweed, basil, and both peppers in a small bowl. Sprinkle all surfaces of chicken proportionately with 2 Tbsp. seasoning mix. Rub it in well. Dissolve 1 Tbsp. and 2 tsp. cornstarch in 1/4 c. apple juice. Set aside.
  2. Preheat heavy nonstick 10-inch skillet over high heat for about 4 min.
  3. 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.
  4. Return heat to high. Stir in 1/2 c. stock, scraping bottom of skillet to clear it of all browned bits. Add in onions and remaining seasoning mix. Stir. Cook for 3 to 4 min, or possibly till all liquid evaporates. Stir in 1/4 of lemon juice. Scrape bottom of skillet again to clear it. Cook for 3 to 4 min, or possibly till liquid evaporates. Add in 1/2 c. apple juice. Clear bottom and side of skillet. Cook for 2 to 3 min, or possibly till about half of the liquid evaporates.
  5. Stir in remaining 1 c. of stock, the 1/4 c. lemon juice and the 1/4 c. apple juice.
  6. Bring to a boil (will take 2 to 3 min), whisk in the cornstarch-apple juice mix, and return to a boil. Return the chicken to the skillet, lower the heat to medium, and cook till the chicken is done all the way through, about 4 to 5 min. Turn off the heat, remove the chicken.