From Fork in the Road by Paul Prudhomme.

Ingredients

Seasoning mix

• 1 tsp. salt
• 1 tsp. dillweed
• 1 tsp. dried sweet basil leaves
• ¼ tsp. white pepper
• ¼ tsp. black pepper

Main

• 3 boneless, skinless chicken breasts (~1 lb. total)
• 2 cups onions, julienned
• 1½ cups defatted chicken stock
• 1 cup apple juice
• ½ cup fresh lemon juice (2 lemons)
• 1 Tbsp. + 2 tsp. cornstarch
• Dash sugar (optional)

Method

1. Combine seasoning mix. Sprinkle 2 tsp. over chicken and rub well.
2. Dissolve cornstarch in ¼ cup apple juice and set aside.
3. Preheat a heavy 10-inch skillet over high heat to 350°F, about 4 minutes.
4. Place chicken in skillet, reduce to medium heat, and brown on both sides at least 1 minute per side. Set aside.
5. Return heat to high, add ½ cup stock, and deglaze the pan.
6. Add onions and remaining seasoning mix. Cook until liquid evaporates, 3–4 minutes.
7. Add ¼ cup lemon juice, deglaze, and cook until liquid evaporates, 3–4 minutes.
8. Add ½ cup apple juice, cook until half remains, 2–3 minutes.
9. Stir in remaining 1 cup stock, ¼ cup lemon juice, and ¼ cup apple juice. Bring to a boil.
10. Whisk in cornstarch mixture and return to a boil.
11. Return chicken to pot, reduce to medium, and cook until done, 4–5 minutes.
12. Remove chicken and whisk in sugar if using. Spoon sauce over chicken to serve.