I was sorting through some of my old magazines when I came across an issue of In Touch that featured some amazing-sounding recipes. I have no idea how they ever escaped being torn out and put to work in the kitchen. I guess I missed them somehow.
I’ve righted that wrong – they’re torn out and ready to go. Below is the recipe they featured for Katie Couric. She was quoted as saying, “I learned to cook from my mom growing up.” One of her earliest culinary memories was making a fried-chicken dinner for her parents (That’s my girl!).
Here’s one of her favorite recipes: “Katie’s Lemon Chicken”
4 boneless, skinless chicken breasts
flour for dredging
2 Tbs. butter
2 Tbs. olive oil
3 Tbs. flour
Juice of 2 lemons
3 cups chicken broth
Pound chicken breasts to a uniform thickness. Dredge lightly in the flour, shaking off excess.
In a large pan over medium-high heat, melt butter and oil until it sizzles. Carefully add the breasts and saute’ (turning once or twice) until cooked through and the juices run clear.
Remove chicken and set aside. Whisk flour into the broth and cook for 1 minute – until it boils. Add lemon juice to the broth and whisk mixture into saute’ pan. Reduce heat to a simmer. Add the chicken and heat through, then season with salt and pepper.
I know what’s for supper tomorrow night!