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Katie Couric's Lemon Chicken




Source of Recipe


CD Kitchen
Katie Couric's Lemon Chicken


4 boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
3 cups chicken broth
2 lemons, juiced
Salt and pepper to taste


Pound chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off the excess.

In a large saut� pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saut�, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.

Add lemon juice to the chicken stock and whisk into saut� pan.

Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.

Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.