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| Katie Couric's Lemon Chicken |
Katie Couric's Lemon Chicken Recipe
4 lean boneless skinless chicken breast
4 zip lock bags
2 cups of plain flour
3 TBSP olive oil
salt
white ground pepper
2 lemons
3 cans of chicken broth
4 zip lock bags
2 cups of plain flour
3 TBSP olive oil
salt
white ground pepper
2 lemons
3 cans of chicken broth
Step one-Rim 2 lemons (removing seeds) into a pitcher or pouring mixing bowl. Add the 3 cans of broth to the lemons and set this to the side.
Step two- Put one chicken breast in each Ziploc bag and take a mallet and beat the breast to about 1/4 inch thick all over.
Step three- Put 1/2 cup of flour in each bag with each breast.
dredge the breast lightly in this flour.
dredge the breast lightly in this flour.
Step four- Put 3 TBSP of olive oil in a electric skillet or frying pan and get it hot. Add the chicken breast and lightly brown each breast until the juices run clear. Remove chicken breast and put to the side.
Step five- Add the left over flour from the Ziploc bags to the skillet. If there is not much olive oil left in the skillet add 1 TBSP. use a whisk and brown the flour. once it appears light brown in color begin adding slowly the lemon juice/ broth mixture. You are making a gravy of sorts now. continue doing this until all of the broth/ lemon juice is in the skillet. If it appears jelly like and too thick, use another can of broth and add it and whisk it in slowly until the mixture gets to a medium gravy consistency.
Step six- Once you bring the gravy back to a boil, add the chicken breast back to the gravy. Add salt and white ground pepper to taste. Turn the skillet down to medium low an let it simmer for 10-15 minutes.
Serve over or with white rice.
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