Recipe: Katie's Lemon Chicken (Katie Couric)

KATIE'S LEMON CHICKEN

4 boneless skinless chicken breast halves
flour (for dredging)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 lemons, juiced
3 cups chicken broth
salt and ground white pepper (to taste)
FOR SERVING:
hot cooked basmati rice
chopped fresh parsley
lemon slices

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

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 cooked through and juices run clear. Remove chicken and set aside.

Whisk in flour for 1 minute until the mixture.

Add lemon juice to the chicken broth and whisk into saute pan. Reduce heat to a simmer.

Return chicken to pan to heat through, thickening sauce to desired consistency. Season to taste with salt and white pepper.

Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken. Garnish with chopped parsley and lemon slices.

Servings: 4
From: Katie Couric
Source: Today's Kitchen Cookbook by Stephanie Karpinske and Laurie Dolphin