Tonight was a cold dreary night made for simple comfort food. Actually this dish is good any time, not just cold winter nights. I found this recipe years ago on NBC’s website featuring the Today Show’s hosts favorite recipes.
Ingredients
4 Boneless, skinless chicken breasts
Lemon Pepper herb mix (find one with garlic and onions)
Flour for dredging
2 Tbsp. butter
2 Tbsp. olive oil
Juice of 2 lemons
3 Tbsp. flour
3 Cups chicken broth
Salt and ground white pepper to taste
Directions
- Pound the chicken breasts with a meat pounder to a uniform thickness. Sprinkle the lemon pepper herb mix on both sides of each breast. Dredge lightly in flour, shaking off excess.
- In a large saute pan over medium-high heat, melt the butter and the oil until in 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 the 3 tablespoons of flour and cook for 1 minute until the mixture boils.
- Add lemon juice to the chicken stock and whisk into the saute pan. Reduce the heat to a simmer. Allow the sauce to thicken to a desired consistency. Season to taste with salt and ground white pepper.
- Return the chicken to the pan and heat through.
- Serve the chicken on a bed of basmati or jasmine rice, and spoon the sauce over the chicken. You can garnish with chopped parsley and lemon slices (I don’t).
