Katie Couric's Lemon Chicken
ready in: 30-60 minutes
recipe id: 35637
cook method: stovetop
4 boneless, skinless chicken breast halves
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 saute pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and saute, 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 saute 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.
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