I was sitting in the waiting room at the doctor’s a little while back thumbing through a magazine and I came across this recipe.  It’s a recipe from Katie Couric that she said she makes all the time, which kind of intrigued me, especially when I saw how simple the recipe and ingredients were.  It looked good so I jotted it down on a piece of paper and made it that week.  It’s really good!

Even though you’re using simple ingredients that most people always have on hand, this makes a suprisingly different tasting sauce.  Last time I made it I made a double batch of the sauce, froze it, and used it a few weeks later over tofu instead of chicken.  And we think liked that even better than over chicken!  This is a very tangy sauce so like I said it’s a good change from your everyday chicken.

Katie Couric’s Lemon Chicken

• 4 boneless skinless chicken breasts
• 2 Tbsp butter
• 2 Tbsp olive oil
• 2 Tbsp flour
• 3 c. chicken broth
• 2 lemons, juiced
• s&p to taste

1. Pound chicken breasts with meat mallet to a uniform thickness.  Dredge lightly in flour, shaking off the excess.
2. In a large sauté pan, over medium heat, melt butter and oil until it sizzles. Add chicken breasts and sauté, turning once or twice until cooked through and juices run clear. Remove chicken and set aside.
3. Add lemon juice to the chicken stock and whisk into sauté pan.
4. Whisk in flour and cook for one minute until the mixture boils. Reduce heat to a simmer and return chicken to pan to heat through thickening sauce to desired consistency. Season to taste with salt and ground white pepper.
5. Serve the chicken over a bed of Basmati rice and spoon the sauce over the chicken.

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