Page 86 - 2016TOHCookbook
P. 86
Lemon Chicken
Kimball Family | NORTH ATTLEBOROUGH, MA “This dish is fast and easy!” KIM KIMBALL
INGREDIENTS
Serves 4
4 boneless skinless chicken breasts 1⁄4 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3⁄4 cups chicken broth
1⁄4 cup lemon juice, or, to taste
4 to 5 tablespoons white wine, or, to taste (optional) Salt
Ground black pepper
Cooked basmati rice
PREPARATION
1. Pound the chicken breasts with a mallet to a uniform 1⁄2-inch thickness.
2. Place the flour in a shallow bowl. Dredge the chicken lightly in the flour, reserving excess flour.
3. Melt the butter in a large sauté pan over medium-high heat until it sizzles. Add the chicken and cook until the juices run clear when pierced with a knife, 4 to 5 minutes, turning the chicken halfway through cooking. Transfer to a plate.
4. Stir the reserved flour into the pan, then whisk in the broth, lemon juice and wine, if using. Bring to a boil and cook until the mixture thickens slightly, about 1 minute. Return the chicken to the pan to warm through.
5. Season with salt and pepper to taste. Serve the chicken and lemon sauce over rice.
PAGE 76 | UMASS DINING
