Recipe from Fork in the Road by Paul Prudhomme

Serves 3

Ingredients - Seasoning Mix

  • ¼ tsp. White pepper
  • 1 tsp. Salt
  • ¼ tsp. Black pepper
  • 1 tsp. Dillweed
  • 1 tsp. Dried sweet basil leaves


  • 2 cups Onions; julienned (1 large onion)
  • 3 Boneless, skinless chicken breasts (~1 pound total)
  • Dash sugar (optional)
  • 1 ½ cups Defatted chicken stock
  • ½ cup Fresh lemon juice (2 lemons)
  • 1 Tbsp + 2 tsp. Cornstarch
  • 1 cup Apple Juice


  1. Combine seasoning mix.
  2. Sprinkle all surfaces of the chicken with 2 teaspoons of the seasoning mix. Rub well.
  3. Dissolve cornstarch in ¼ cup of apple juice and set aside.
  4. Preheat a heavy 10-inch skillet (or small All-Clad sauce pan) over high heat to 350°F; about 4 minutes.
  5. Place the chicken in the skillet, lower to medium heat, and brown on both sides for at least 1minute per side. Set aside the chicken.
  6. Return the heat to high and stir in ½ cup of the stock. Deglaze the bottom of the pot.
  7. Add the onions and the remaining seasoning mix, stir and cook until all the liquid evaporates, about 3-4 minutes.
  8. Sir in ¼ cup of the lemon juice, deglaze the bottom and cook until the liquid evaporates, about 3-4 minutes.
  9. Add ½ cup of the apple juice, deglaze bottom and sides and cook until half the liquid remains, about 2-3 minutes.
  10. Stir in the remaining 1 cup stock, ¼ cup lemon juice, and ¼ cup apple juice and bring to a boil, about 2-3 minutes.
  11. Whisk in the cornstarch/apple juice mixture and return to a boil.
  12. Return chicken to the pot, lower heat to medium, and cook until done, about 4-5 minutes.
  13. Remove chicken and whisk in the sugar.


30 April 2001