Instructions: Combine salt, dillweed, basil, and both peppers in a small bowl. Sprinkle all surfaces of chicken evenly with 2 tablespoons seasoning mix. Rub it in well. Dissolve 1 tablespoon and 2 teaspoons cornstarch in 1/4 cup apple juice. Set aside.

Preheat heavy nonstick 10-inch skillet over high heat for about 4 minutes.

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 cup stock, scraping bottom of skillet to clear it of all browned bits. Add onions and remaining seasoning mix. Stir. Cook for 3 to 4 minutes, or until all liquid evaporates. Stir in 1/4 of lemon juice. Scrape bottom of skillet again to clear it. Cook for 3 to 4 minutes, or until liquid evaporates. Add 1/2 cup apple juice. Clear bottom and side of skillet. Cook for 2 to 3 minutes, or until about half of the liquid evaporates.

Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice.

Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil. Return the chicken to the skillet, lower the heat to medium, and cook until the chicken is done all the way through, about 4 to 5 minutes. Turn off the heat, remove the chicken.

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