Title: Lemon Dill Chicken
Categories: Creole, Poultry
Yield: 4 Servings

-------------------------------SEASONING MIX-------------------------------
1 ts Salt
1 ts Dill weed
1 ts Basil
1/4 ts Black pepper
1/4 ts White pepper

-----------------------------------STUFF-----------------------------------
4 Chicken breasts, boneless
1 tb + 2 ts corn starch
Green onions
1 c Apple juice
1 1/2 c Chicken stock, defatted
1/2 c Lemon juice, fresh
2 ts Sugar

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 corn starch in 1/4 c apple juice an set aside.

Preheat a 10-inch skillet over high heat about four minutes. Place the
chicken in the skillet, but do not crowd. Lower the heat to medium and then
brown at least one minute per side. Set the chicken aside when browned.

Reheat the skillet to high and stir in 1/2 cup of the stock, scraping the
bottom of the skillet to clear out all the brown 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 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 of the liquid evaporates, 2 to 3
minutes. Stir in the remaining cup stock, the 1/4 cup lemon juice, and the
1/4 cup apple juice. Bring to a boil, whisk in the cornstarch, and return
to a boil. Return the chicken to the skillet, lower the heat to medium, and
cook 4 to 5 minutes, until the chicken is done all the way through. Remove
the chicken and whisk in the sugar if desired. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini