Katie Couric's Lemon Chicken

By McLean

Ingredients

• 4 skinless, boneless chicken breast halves
• 3 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 3/4 cup chicken broth
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Cooked Basmati rice

Preparation

Step 1

Pound chicken breasts with meat mallet to a uniform 1/2-inch thickness. Dredge lightly in flour, reserving excess.

In large sauté pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4 to 5 minutes, turning over once until juices run clear. Remove chicken to plate.

Stir reserved flour into sauté pan. Whisk in broth and lemon juice; heat to boiling. Boil 1 minute to thicken slightly. Return chicken to Copa to heat through. Season to taste with salt and pepper. Sere chicken with lemon sauce over rice.