Lemon Chicken
4 skinless, boneless chicken breast halves
3 T flour
2 T butter
2 T olive oil
1-3/4 c chicken broth
1/4 c lemon juice
salt and pepper to taste
Pound chicken to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess. In large saute pan over medium-high heat, melt butter with oil until it sizzles. Add chicken and cook 4-5 minutes, turning once, until juices run clear. Remove chicken to plate.

Stir reserved flour into saute pan. Whisk in broth and lemon juice, heat until boiling. Boil 1 minute to thicken slightly. Return chicken to pan to heat through. Season to taste with salt and pepper. Serve with lemon sauce over rice or noodles.

Makes 4 servings.

Katie Couric (Good Housekeeping May 2007, page 70)
Recently Viewed