Katie Courics Lemon Chicken Recipe 55 Food

KATIE COURIC'S LEMON CHICKEN

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).

LEMON CHICKEN

Steps:

• Preheat the broiler with the rack placed about 8 inches away from the heat source.
• Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
• Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
• Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don't burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswise cut is too difficult). Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
• Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
• Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.

KATIE COURIC'S LEMON BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a 13"x9" baking pan; set aside.
• In a food processor, blend confectioners' sugar, 2 cups flour and salt.
• Add butter and pulse until the mixture is crumbly.
• Press into baking pan and bake for 20 minutes.
• Remove from oven.
• Meanwhile beat the eggs, 2 cups sugar, 6 teaspoons flour and lemon juice until well combined.
• Stir in lemon rind.
• Pour this mixture on top of baked mixture; bake an additional 25 minutes.
• Cool completely and sprinkle with sifted confectioners' (powdered) sugar.
• Cut into squares.

KATIE COURIC'S LEMON CHICKEN RECIPE - (5/5)

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.