Katie Courics Lemon Chicken Recipe 5

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KATIE COURIC'S LEMON CHICKEN



Katie Couric's Lemon Chicken image

Make and share this Katie Couric's Lemon Chicken recipe from Food.com.

Provided by Sharon123

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
flour (for dredging)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
2 lemons, juice of
3 cups chicken broth
salt and pepper
hot cooked basmati rice
fresh parsley, chopped
lemon slice (to garnish)

Steps:

  • Pound chicken breasts with a 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 and cook for 1 minute until the mixture boils.
  • Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer.
  • Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper.
  • Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken.
  • Garnish with chopped parsley and lemon slices. Enjoy!

LEMON CHICKEN



Lemon Chicken image

Provided by Katie Workman

Categories     main-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 tablespoon red wine vinegar
2 teaspoons finely minced garlic
1 teaspoon dried oregano or thyme
Kosher or coarse salt
1/4 teaspoon freshly ground black pepper
4 bone-in chicken breast halves with skin (2 to 2 1/2 pounds total)
6 bone-in chicken thighs with skin (2 1/2 to 3 pounds total)
1/4 cup Italian (flat-leaf) parsley (optional, see Cook's Notes)
1 cup fresh lemon juice (from 4 to 6 lemons)
2/3 cup olive oil

Steps:

  • Preheat the broiler with the rack placed about 8 inches away from the heat source.
  • Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
  • Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
  • Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don't burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswise cut is too difficult). Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
  • Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
  • Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.

KATIE COURIC'S LEMON CHICKEN RECIPE - (5/5)



Katie Couric's Lemon Chicken Recipe - (5/5) image

Provided by á-47111

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 c flour
2 tbsp butter
2 tbsp olive oil
1 3/4 c chicken broth
1/4 c lemon juice
1 tsp salt
1/2 tsp pepper
2 c cooked rice

Steps:

  • Pound chicken breasts to 1/2" thickness. In a large skillet, melt the butter, and add the olive oil heat over medium heat. Dredge chicken in the flour, seasoned with the salt and pepper. Reserve excess. Brown the chicken on both sides, 4-5 min. Remove to plate. Stir in some of the reserved flour, cook for 1 min, whisk in the broth and the lemon juice. Simmer for 1 min. Return chicken to the pan and heat through. Serve chicken with lemon sauce over rice.

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