Katie Courics Lemon Bars Recipes

KATIE COURIC'S LEMON CHICKEN

Steps:

• Pound chicken breasts with a 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 and juices run clear. Remove chicken and set aside.
• Whisk in flour and cook for 1 minute until the mixture boils.
• Add the lemon juice to the chicken broth and whisk into the saute pan. Reduce heat to a simmer.
• Return the chiken to the pan to heat through, thickening sauce to desired consistency. Season to taste with salt and pepper.
• Serve the chicken on a bed of basmati rice and spoon the sauce over the chicken.
• Garnish with chopped parsley and lemon slices. Enjoy!

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.