katie couric's lemon chicken

★★★★★ 2 Reviews
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By Daune (pronounced "Dawn") Browne
from Calais, ME

If you love lemon, this is your recipe!

★★★★★ 2 Reviews
serves 4
prep time 20 Min
cook time 30 Min

Ingredients For katie couric's lemon chicken

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

  • 1
    Pound 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.
  • 2
    Meanwhile, 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.
  • 3
    Whisk 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.
  • 4
    Spoon 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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