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Ingredientes
- 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
- 1Â 1/2 c. Chicken Stock
- 2 c. Julienned Onions
- 1/2 c. Fresh Lemon Juice
Direcciones
- 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.
- Preheat heavy nonstick 10-inch skillet over high heat for about 4 min.
- 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 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.
- Stir in remaining 1 c. of stock, the 1/4 c. lemon juice and the 1/4 c. apple juice.
- 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% |
