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Katie Couric’s Lemon Chicken
This Lemon Chicken recipe, originally shared by Katie Couric on the Today Show and submitted to Food.com by Sharon123, is a bright and savory dinner option that is ready in just 35 minutes. The dish features tender chicken breasts that are pounded thin, lightly dredged in flour, and pan-seared to golden perfection.
The pan drippings are transformed into a rich, luscious sauce using fresh lemon juice, chicken broth, and a classic flour thickening method. Served warm over a bed of fragrant basmati rice and garnished with fresh parsley, this family-friendly meal is an easy and delicious crowd-pleaser.
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Katie Couric’s Lemon Chicken
4
servings15
minutes30
minutes450
kcalIngredients
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 (to taste)
Hot cooked basmati rice
Fresh parsley, chopped
Lemon slice (to garnish)
Directions
- Prep the Chicken: Pound the chicken breasts with a meat pounder to a uniform thickness. Dredge them lightly in flour, making sure to shake off any excess.
- Pan-Sear: In a large saute pan over medium-high heat, melt the butter and olive oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until cooked through and the juices run clear. Remove the chicken from the pan and set aside.
- Start the Sauce: Whisk 3 tablespoons of flour into the pan drippings and cook for 1 minute until the mixture boils.
- Add Liquids: Add the fresh lemon juice to the chicken broth and whisk this liquid mixture into the saute pan. Reduce the heat to a simmer.
- Finish Cooking: Return the chicken to the pan to heat through, allowing the sauce to thicken to your desired consistency. Season to taste with salt and pepper.
- Serve: Serve the chicken on a bed of basmati rice and spoon the thickened sauce generously over the top.
- Garnish: Garnish with chopped fresh parsley and lemon slices. Enjoy!
Notes
- Ingredient Swap: Reviewers note that this recipe works wonderfully with bone-in, skin-on chicken thighs as well, though the cooking time will be slightly longer to ensure they are fully cooked.
- Flavor Variation: For a deeper flavor profile, try substituting half of the chicken broth with a dry white wine and adding a bit of minced garlic to the sauce while it simmers.
