Paul Prudhomme's Chicken Recipe

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0 votes | 481 views
Servings: 4


Cost per serving $3.29 view details


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 537g
Recipe makes 4 servings
Calories 564  
Calories from Fat 235 42%
Total Fat 26.02g 33%
Saturated Fat 7.48g 30%
Trans Fat 0.33g  
Cholesterol 178mg 59%
Sodium 904mg 38%
Potassium 901mg 26%
Total Carbs 20.07g 5%
Dietary Fiber 2.0g 7%
Sugars 9.75g 7%
Protein 60.0g 96%
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