Loris Lemon Chicken Recipes

KATIE COURIC'S LEMON CHICKEN

Katie Couric's Lemon Chicken image

Make and share this Katie Couric's Lemon Chicken recipe from Food.com.

Provided by Sharon123

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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
hot cooked basmati rice
fresh parsley, chopped
lemon slice (to garnish)

Steps:

Pound chicken breasts with a meat pounder to a uniform thickness. Dredge lightly in flour, shaking off excess.
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 cooked through and juices run clear. Remove chicken and set aside.
Whisk in flour and cook for 1 minute until the mixture boils.
Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer.
Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper.
Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken.
Garnish with chopped parsley and lemon slices. Enjoy!

LEMON CHICKEN

Lemon Chicken image

I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley

Steps:

In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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