katie couric's lemon chicken
(2 ratings)
If you love lemon, this is your recipe!
►
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For katie couric's lemon chicken
-
4boneless, skinless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
-
salt and black pepper
-
flour for dredging
-
2 Tbspbutter
-
2 Tbspolive oil
-
3 Tbspflour
-
2lemons, juiced
-
3 cchicken stock
-
ground white pepper
-
2 Tbspchopped 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).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT