Katie Couric's Lemon Chicken

By didoc

Ingredients

• 4 skinless, boneless chicken breast halves (1 1/4 pounds)
• 3 tablespoons of flour
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 3/4 cups 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 a large sauté pan, over medium-high heat, melt butter with oil until it sizzles. Add chicken breasts and cook 4-5 minutes, turning over once, until the juices run clear. Remove chicken to a plate.

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