Two Favorites Together: Meyer Lemons and Chicken!

I hope everyone had a blessed Valentine’s Day! We actually had leftovers for dinner, but it was wonderful leftover Pasta Carbonara and garlic cheese bread. I made the pasta and homemade Italian bread for company last night. The pasta was even better tonight! I reheated it on the stovetop by just adding a little extra cream. I never reheat in the microwave anymore and everything tastes so much better! Then I took a few slices of the leftover bread, buttered them, sprinkled on some garlic powder, parsley, and grated Parmesan and tossed them in the toaster oven. Quick, easy, delicious dinner!

Moving on…. back to Meyer lemons and chicken. Chicken in practically any form is a favorite at my house. My Guy could eat it every single night. Me too! So naturally I needed to figure out a delicious way to add Meyer lemons to chicken. I actually found several ways, but this one is my favorite. So far!

The first thing to do is take 2 skinless boneless chicken breasts and split them into two thin breasts. Press your palm down on the chicken breast and carefully split it into 2 pieces with a sharp knife. This will leave you with four thinner breasts. Season both sides with kosher salt & pepper. Set aside. In a bowl combine 1/2C flour with 1t dried crushed thyme and a pinch of cayenne pepper. Stir to combine. Finely grate the zest and squeeze the juice from 2 Meyer lemons. Very thinly slice a 3rd Meyer lemon. Set aside.

Dredge the chicken breasts through the flour mixture in the bowl. Coat both sides and shake off the excess.

In a large skillet, melt 3T butter into 3T vegetable oil . When the butter is melted and bubbly, add the chicken breasts to the pan. Cook about 2 to 3 minutes til golden brown. Flip gently (with tongs or a turner: don’t pierce the meat with anything, you lose juices that way and dry out the meat!) and cook another 2 to 3 min til golden. Move to a plate.

While chicken is browning, peel and slice 2 large garlic cloves. Decrease heat to medium, and add garlic slices, lemon juice and zest to the pan, stirring constantly. Add the chicken back to the pan, turning to coat. Add lemon slices to pan and cover. Cook about 5 minutes more until chicken is cooked through. Move chicken to a clean plate and spoon pan sauce and lemon slices over it.

You can serve this with anything, but we really like it on a bed of basmati rice.

Thank you for reading! I hope you find this as enjoyable and delicious as we do. Tomorrow, a Meyer Lemon dessert! I promise to move on from my favorite luscious lemons after that, but just remember: Anything you like to make with lemons, you can make better with Meyer lemons.

By the way: In my mailbox today arrived three of the cutest, tiniest Meyer lemon plants. I hope to have grown my own by this time next year! My Guy is the green thumb at our house, so any chance they have of producing rests in his capable hands!

Good night and Happy Valentine’s Day!

Love, Grammy

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