Katie Couric's Lemon Chicken

Daune (pronounced "Dawn") Browne


If you love lemon, this is your recipe!


★★★★★ 2 votes

20 Min
30 Min


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boneless, skinless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
salt and black pepper
flour for dredging
2 Tbsp
2 Tbsp
olive oil
3 Tbsp
lemons, juiced
3 c
chicken stock
ground white pepper
2 Tbsp
chopped parsley for garnish
lemon sliced for garnish

How to Make Katie Couric's Lemon Chicken


  • 1Pound chicken breasts with meat mallet to a uniform 1/3-inch thickness. Season on both sices with salt and pepper. Place flour on a large plate and dredge chicken lightly in the flour, shaking off excess.
  • 2Meanwhile, in a large saute pan over medium-high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until almost cooked through and chicken is golden on both sides, about 3 to 4 minutes per side. Remove chicken and set aside.
  • 3Whisk the 3 tablespoons flour into drippings in pan and cook, stirring for 1 minute. Whisk in lemon juice and chicken stock. Bring to a boil, then reduce heat to a simmer. Return chicken to pan to finish cooking until juices run clear, and let sauce reduce until thickened. Season to taste with salt and white pepper.
  • 4Spoon sauce over chicken to serve Garnish with chopped parsley and lemon slices. Serve over noodles or rice (Katie likes Basmati rice).

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About Katie Couric's Lemon Chicken

Course/Dish: Chicken
Hashtags: #recipe, #celebrity

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