Best Katie Courics Lemon Chicken Recipes

Katie Couric's Lemon Chicken image

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 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.

Katie Couric's Lemon Chicken image

Provided by Sharon123

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!