Saturday, September 6, 2008

Chicken in the News

Okay, so I am not promoting Katie Couric. I have nothing against her really either. I think she has done some noteworthy things for her profession. I do, however, like her chicken recipe that appeared some time back in Good Housekeeping. It is easy to prepare, and I must say is quite different than something we would be accustomed to making.

Lemon Chicken:

4 boneless, skinless, chicken breasts
3 Tbsp. flour
2 Tbsp. butter
2 Tbsp. olive oil
1 3/4 cup chicken broth
1/4 cup lemon juice
salt and pepper to taste

Pound chicken breasts with meat mallet to 1/2 inch thick. Dredge lightly in flour. Reserve excess. In a skillet over medium heat, melt butter with oil until it begins to sizzle. Add chicken and cook 5 minutes or until juices run clear, turning once. Remove chicken to a plate and cover to keep warm. Stir reserved four into skillet. Whisk in broth and lemon juice, heating until boiling. Boil a couple of minutes to thicken. Return the chicken to the skillet, heating through. Season with salt and pepper and serve topped with lemon sauce from the skillet.

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