Published: June 22, 2009 07:00 am      

Recipe of the Week: Lemon Chicken

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.

We'll send a Record-Eagle, "We've got you covered," apron to readers whose recipes are printed here as a Recipe of the Week. Send it to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; or e-mail jtaylor@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.