Katie Courics Lemon Chicken Recipe 55

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KATIE COURIC'S LEMON CHICKEN



Katie Couric's Lemon Chicken image

If you love lemon, this is your recipe!

Provided by Daune (pronounced "Dawn") Browne

Categories     Chicken

Time 50m

Number Of Ingredients 11

4 boneless, skinless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
salt and black pepper
flour for dredging
2 Tbsp butter
2 Tbsp olive oil
3 Tbsp flour
2 lemons, juiced
3 c chicken stock
ground white pepper
2 Tbsp chopped parsley for garnish
lemon sliced for garnish

Steps:

  • 1. Pound 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.
  • 2. Meanwhile, 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.
  • 3. Whisk 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.
  • 4. Spoon sauce over chicken to serve Garnish with chopped parsley and lemon slices. Serve over noodles or rice (Katie likes Basmati rice).

KATIE'S CHICKEN AND BROCCOLI PASTA



Katie's Chicken and Broccoli Pasta image

My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!

Provided by Kailey W.

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 6

Number Of Ingredients 9

1 pound penne pasta
¼ cup olive oil
1 large skinless, boneless chicken breast half - cut into cubes
2 tablespoons lemon juice
2 tablespoons capers
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 cups broccoli florets
1 (3 ounce) can sliced mushrooms, drained
¼ cup water

Steps:

  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.
  • Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 61.3 g, Cholesterol 22 mg, Fat 11.5 g, Fiber 5.3 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 185.4 mg, Sugar 4.8 g

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!

KATIE COURIC'S LEMON BARS



Katie Couric's Lemon Bars image

I tore this recipe out of People magazine in the May 14, 2012 edition. Katie Couric says this recipe is a tradition and the perfect treat for Mother's Day. They are a little cakey on the bottom and then gooey like a delicious lemon pie and tart like lemon drop candies. I used cake flour and got great results. You can use all purpose flour as well. Delicious!

Provided by pamela t.

Categories     Dessert

Time 50m

Yield 20 bars, 20 serving(s)

Number Of Ingredients 9

1/4 cup confectioners' sugar
2 cups flour
1 pinch salt
1 cup butter, room temperature, sliced into 8 pieces
4 eggs
2 cups sugar
6 tablespoons flour
6 tablespoons lemon juice
1 lemon, rind of, grated

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease a 13"x9" baking pan; set aside.
  • In a food processor, blend confectioners' sugar, 2 cups flour and salt.
  • Add butter and pulse until the mixture is crumbly.
  • Press into baking pan and bake for 20 minutes.
  • Remove from oven.
  • Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
  • Stir in lemon rind.
  • Pour this mixture on top of baked mixture; bake an additional 25 minutes.
  • Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
  • Cut into squares.

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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