Sautéed Chicken With Meyer Lemon Food
SAUTéED CHICKEN WITH MEYER LEMON
Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You'll end up with lemon slivers that are at once salty, sweet, sour and bitter - and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
- Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
- Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
- Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
CHICKEN BREASTS WITH MEYER LEMONS
Recipe comes from local paper. Meyer lemons are a cross between a lemon and a mandarin orange. They are sweeter than a lemon and are called a true lemon they have a pure, true lemon flavor.Look for them in your local supermarket. You can freeze the juice for future use. I think you will love them. They do have a distictive flavor, they have no bitter aftertaste, and make great lemonade, be sure to use less sugar.
Provided by Baby Chevelle
Categories Chicken Breast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324, Fat 10.5, SaturatedFat 2.6, Cholesterol 82.3, Sodium 646.1, Carbohydrate 23, Fiber 1.1, Sugar 5.3, Protein 32.9
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES
Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
- While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.
LEMON CHICKEN SAUTE
Make and share this Lemon Chicken Saute recipe from Food.com.
Provided by Manami
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
- Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
- Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
- Place chicken on serving platter; keep warm.
- Add lemon juice to drippings in pan.
- Add green onions and mushrooms.
- Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 220, Fat 10.2, SaturatedFat 5.9, Cholesterol 88.7, Sodium 285.9, Carbohydrate 4.2, Fiber 0.9, Sugar 1.1, Protein 27.5
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