Hi there! Remember me? Yeah, I was afraid you’d all forgotten who I was since it has been so long since my last post. I took a little time off during Christmas to enjoy family and holidays and it was a wonderful break. But now I’m back and ready to get started with some great new posts for 2012! Starting right now!
If you remember, I mentioned in a post back in November that I have a beautiful little Meyer lemon tree that lives in my office. It was a birthday gift from one of my sisters and has been a lovely addition to the bay window that I look out of while I’m working on the computer. That one little tree has graced us with dozens of lovely Meyer lemons this winter and I’ve had lots of fun using them in the kitchen. I usually think about them for sweet recipes, but last night I thought I’d give them a try with something savory. Good idea. As usual, I just started looking around to see what I had on hand and what might work well with lemon. I had some chicken breasts I needed to use so that’s where I started. Added a little oregano and garlic and a new recipe was born! This is a nice blend of flavors and takes just a few minutes to prepare. Hope you enjoy it as much as BeeBop and I did.
In the written recipe, I’ve given measurements but you really don’t need them. Just use the amounts you think you need for the number of chicken breasts you’re cooking. I used three chicken breasts because that’s what I had on hand. You use whatever you have. Okay?
To start, give the chicken breasts just a light pounding so that they’re an even thickness throughout. You don’t need to pound them out until they’re thin, just even. Sprinkle both sides generously with salt, pepper and dried oregano. Don’t skimp on the seasonings!
Sprinkle flour over both sides of the chicken breasts, coating them completely but be sure to shake off the excess.
Heat the butter and oil in a heavy skillet. Add the breasts and cook until nicely browned on both sides.
While the chicken is cooking, thinly slice the Meyer lemons. Peel the garlic cloves and cut them into thick slices. Or chop them. Whatever you prefer.
When the chicken is browned on both sides, remove it from the pan and set it aside. Add the lemon and garlic to the pan and stir well to combine them with the butter and oil.
Spread the lemon slices out evenly in the pan. Return the chicken to the pan placing it on top of the lemon slices. Reduce the heat to medium-low, cover the pan and cook until the chicken is done throughout.
Serve the chicken breasts with cooked lemon slices and pan sauce.
Just a note – the lemon slices will, of course, have a slight bitter taste from the peel. I love it. BeeBop doesn’t. If you don’t care for that bitter taste, just push the lemon slices aside and enjoy the pan sauce anyway!
Pan-fried chicken in a Meyer lemon and garlic pan sauce.
- 3 boneless, skinless chicken breasts
- 1 ½ tsp. salt
- 1 ½ tsp. pepper
- 2 tsp. dried oregano
- ½ cup flour
- 2 tblsp. butter
- 2 tblsp. canola oil
- 2 Meyer lemons
- 2 large garlic cloves
- 2 tblsp. chopped Italian parsley
- Lightly pound the chicken breasts to an even thickness.
- Sprinkle each side generously with salt, pepper and oregano.
- Sprinkle the flour over the chicken breasts, coating evenly. Shake to remove any excess flour.
- In a heavy skillet over medium-high heat, add the butter and oil.
- When the butter melts, add the chicken and cook until nicely browned on both sides.
- While the chicken is cooking, thinly slice the Meyer lemons.
- Peel the garlic cloves and slice them into thick pieces.
- When browned, remove the chicken from pan and set aside.
- Add the lemon slices and garlic, stirring to combine them with the butter and oil.
- Spread the lemon slices out evenly in the pan.
- Return the chicken to the pan placing it on top of the lemon slices.
- Reduce the heat to medium-low, cover and cook until the chicken is done throughout.
- Serve chicken breasts with cooked lemon slices and pan sauce.
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Other Meyer lemon recipes you might enjoy from around the internet:
- Smitten Kitchen’s Meyer Lemon and Cranberry Scones
- Meyer Lemon Pizza with Rosemary and Thyme from Figs with Bri
- Cheeky Kitchen’s Meyer Lemon Sweet Rolls
- Anne Burrell’s Grilled Chicken with Dijon and Meyer Lemon on Food Network
What I was cooking…