Katie Couric’s Lemon Chicken
4 Boneless, skinless chicken breasts
Flour for dredging
2 Tbsp. butter
2 Tbsp. olive oil
Juice of 2 lemons
3 Tbsp. flour
3 Cups chicken broth
Salt and ground white pepper to taste
1. Pound chicken breasts with meat pounder to a uniform thickness.
Dredge lightly in
flour, shaking off excess.
2. In a large sauté pan over medium-high heat, melt the butter
and oil until it sizzles. Add
the chicken breasts and sauté, turning once or twice until
cooked through and juices run
clear. Remove chicken and set aside.
3. Whisk in flour and cook for 1 minute until the mixture boils.
4. Add lemon juice to the chicken stock and whisk into sauté
pan. Reduce heat to a
simmer.
5. Return chicken to pan to heat through, thickening sauce to desired
consistency.
Season to taste with salt and ground white pepper.
6. Serve the chicken on a bed of Basmati rice, and spoon the sauce over
the chicken.
Garnish with chopped parsley and lemon slices.