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Katie Courics Lemon Chicken

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Ingredients

Adjust Servings:
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)

Nutritional information

304.1
Calories
150 g
Calories From Fat
16.8 g
Total Fat
5.6 g
Saturated Fat
90.8 mg
Cholesterol
748.4 mg
Sodium
7.9 g
Carbs
1 g
Dietary Fiber
1.3 g
Sugars
29.7 g
Protein
357g
Serving Size

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Katie Courics Lemon Chicken

Features:
    Cuisine:

    It was great! Very easy and fast. I liked the fact that I didn't have to pound it too much. The sauce was yummy and lemony.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Katie Couric’s Lemon Chicken, Gleaned from the Today’s Kitchen Cookbook, recipes from the Today show This is from Katie Couric , It was great! Very easy and fast I liked the fact that I didn’t have to pound it too much The sauce was yummy and lemony


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    Steps

    1
    Done

    Pound Chicken Breasts With a Meat Pounder to a Uniform Thickness. Dredge Lightly in Flour, Shaking Off Excess.

    2
    Done

    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.

    3
    Done

    Whisk in Flour and Cook For 1 Minute Until the Mixture Boils.

    4
    Done

    Add the Lemon Juice to the Chicken Broth and Whisk Into the Saute Pan. Reduce Heat to a Simmer.

    5
    Done

    Return the Chiken to the Pan to Heat Through, Thickening Sauce to Desired Consistency. Season to Taste With Salt and Pepper.

    6
    Done

    Serve the Chicken on a Bed of Basmati Rice and Spoon the Sauce Over the Chicken.

    7
    Done

    Garnish With Chopped Parsley and Lemon Slices. Enjoy!

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    Benjamin Kim

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