Best Sautéed Chicken With Meyer Lemon Recipes

Moroccan Chicken with Preserved Meyer Lemons and Green Olives image

Yield Serves 4

Number Of Ingredients 11

4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
8 pieces preserved Meyer lemon
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Chicken Breasts With Meyer Lemons image

Provided by Baby Chevelle

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup fresh meyer lemon juice
1 garlic clove, finely chopped
6 boneless chicken breast halves
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon vegetable oil
2 teaspoons finely grated lemon zest
12 thin lemon slices, pitted
1 1/2 cups chicken broth
2 tablespoons packed light brown sugar

Steps:

In a shallow glass or ceramic dish, stir together lemon juice and garlic.
Add chicken, turning to coat both sides with the mixture. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees.
In a medium bowl, stir together flour,salt and pepper.
Dip chicken sin seasoned flour to coat lightly.
In a large frying pan heat oil over medium heat.
Remove chicken from marinade; cook chicken until it browns lightly, turning once to brown both sides.
Arrange, skin side up, in a 13x9 inch glass or ceramic baking pan.
Sprinkle lemon zest over chicken, top each peice with 2 lemon slices.
Pour chicken broth into hot frying pan, stirring to scrape up any borwn bits.
Pour broth over chicken; sprinkle brown sugar on top.
Bake basting once with the broth, until the chicken is no longer pink and the top is golden brown, about 40 minutes.
Remove and discard lemon slices.
Spoon some of the pan juices over each breast; serve with lemon wedges, so lemon juice can be sprinkled on top is disired.