Best Sautéed Chicken With Meyer Lemon Recipes

CHICKEN BREASTS WITH MEYER LEMONS

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.

MEYER LEMON CHICKEN PICCATA

Steps:

• Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
• Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE

Steps:

• Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
• Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
• Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
• Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
• Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
• Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
• Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.