If you have never used Meyer Lemons, then it is time to give them a try. A Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. I find them to be much sweeter and less acidic than regular lemons. They are perfect for any dish that uses regular lemons. If you use regular lemons in this recipe, add one teaspoon of sugar to the sauce.
- 4 chicken breasts*
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 shallot, chopped
- 2 tbsp Meyer lemon juice
- 1 cup chicken broth
- 1 tsp lemon zest
- lemon slices from 2 Meyer lemons
- 1 tbsp butter
- chopped parsley
*Use two large chicken breasts sliced horizontally to produce 4 portions
Place the chicken between two sheets of plastic wrap and flatten the breasts to 1/4 in. thick. (Photo A) Liberally salt and pepper both sides of the chicken breasts.(Photo B) Dredge the fillets in flour and shake off any excess. (Photo C)
Melt the butter and add the olive oil to a large skillet on medium high heat. Add the chicken and brown on both sides.(Photo D) Remove the chicken breasts from the skillet and place on a baking sheet.(Photo E) Keep the chicken in a warm oven till the pan sauce is ready.
Add more butter to the skillet if necessary. Reduce the heat to medium low and add the shallot to the skillet. Cook until almost translucent and then add the lemon juice, slices, zest and chicken broth. (Photo F) Cook until reduced by half. Add 1 tbsp butter and remove from the heat.
Pour the pan sauce over the chicken and sprinkle with chopped parsley. (Photo G) Serve immediately. Pairs well with rice pilaf.