Linda Wagner, of Traverse City, likes this recipe that she says is a favorite from Katie Couric.
Lemon Chicken
4 boneless, skinless chicken breasts
Flour for dredging
2 T. butter
2 T. olive oil
3 T. flour
3 c. chicken broth
Juice of 2 lemons
Capers to taste
Salt and pepper to taste
Pound chicken breasts with 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. Remove chicken and set aside. In a small bowl mix some of the chicken broth, the lemon juice and 3 T. flour and whisk until lumps are gone. Pour remaining broth into pan and stir until it begins to simmer. Gradually add flour/broth mixture, stirring constantly until well blended. Simmer until sauce reaches desired consistency. Season to taste with salt and pepper. Place chicken pieces back into sauce and heat, turning chicken once to get sauce on both sides. Sprinkle capers on top, if desired. Serve the chicken on a bed of jasmine or basmati rice and spoon sauce over.
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