Best 2 Katie Courics Lemon Chicken Recipes
**Katie Couric's Lemon Chicken: A Delightful and Versatile Dish**
Katie Couric's Lemon Chicken is a culinary masterpiece that combines the tangy brightness of lemon with the savory richness of chicken, resulting in a delightful and versatile dish that can be enjoyed for lunch, dinner, or even as an appetizer. This recipe collection features three variations of Katie Couric's Lemon Chicken, each offering a unique twist on the classic dish. From the original Lemon Chicken with its crispy skin and tender meat, to the Lemon Chicken with Artichokes and Spinach that adds a Mediterranean flair, to the Lemon Chicken Soup that offers a comforting and flavorful broth, these recipes cater to diverse tastes and preferences. Whether you're looking for a quick and easy weeknight meal or an impressive dish for a special occasion, Katie Couric's Lemon Chicken has something for everyone.
KATIE COURIC'S LEMON CHICKEN RECIPE - (5/5)
Provided by á-47111
Number Of Ingredients 9
Steps:
- Pound chicken breasts to 1/2" thickness. In a large skillet, melt the butter, and add the olive oil heat over medium heat. Dredge chicken in the flour, seasoned with the salt and pepper. Reserve excess. Brown the chicken on both sides, 4-5 min. Remove to plate. Stir in some of the reserved flour, cook for 1 min, whisk in the broth and the lemon juice. Simmer for 1 min. Return chicken to the pan and heat through. Serve chicken with lemon sauce over rice.
KATIE COURIC'S LEMON CHICKEN
If you love lemon, this is your recipe!
Provided by Daune (pronounced "Dawn") Browne
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. Pound chicken breasts with meat mallet to a uniform 1/3-inch thickness. Season on both sices with salt and pepper. Place flour on a large plate and dredge chicken lightly in the flour, shaking off excess.
- 2. Meanwhile, in a large saute pan over medium-high heat, melt the butter and oil until it sizzles. Add the chicken breasts and saute, turning once or twice, until almost cooked through and chicken is golden on both sides, about 3 to 4 minutes per side. Remove chicken and set aside.
- 3. Whisk the 3 tablespoons flour into drippings in pan and cook, stirring for 1 minute. Whisk in lemon juice and chicken stock. Bring to a boil, then reduce heat to a simmer. Return chicken to pan to finish cooking until juices run clear, and let sauce reduce until thickened. Season to taste with salt and white pepper.
- 4. Spoon sauce over chicken to serve Garnish with chopped parsley and lemon slices. Serve over noodles or rice (Katie likes Basmati rice).
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, try to buy organic or locally-sourced ingredients.
- Don't overcrowd the pan: When cooking chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Use a meat thermometer: To ensure that your chicken is cooked through, use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C).
- Let the chicken rest: After cooking the chicken, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Katie Couric's Lemon Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the lemon-herb sauce is light and refreshing. This dish is sure to please everyone at the table.
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