I usually make this recipe with regular lemons, but I noticed these Meyer Lemons in the grocery store and I couldn’t resist, they are such a treat. Meyer Lemons are a cross between a lemon and a mandarin orange or regular navel orange.  They still have a very lemony flavour but with a hint of orange, they have a sweeter smell, flavour and  a light orange flesh.

 

Meyer Lemon Chicken

 

Prep:  15 minutes

Cooking:  20 minutes

Yield:  Serves 4

Ingredients:

1 tablespoon minced garlic

1/4 cup grapeseed oil

Juice from 2 small Meyer Lemons or from 1 regular lemon

1 1/2 cups chicken broth( low sodium if you have)

2 tablespoons honey or 1 tablespoon *Agave syrup (add a little at a time, you don’t want a sweet flavour, you just want to cut the tartness a little)

1/2 teaspoon salt

2 teaspoons water

2 teaspoons cornstarch

1 tablespoon chopped parsley for garnish

3 chicken breast halves, each chicken breast cut into 3 pieces and pounded to 1/4 inch thickness

1 cup flour

2 eggs beaten

1/2 teaspoon salt

Directions:

1.  Mix flour and salt in one container.  Put 2 beaten eggs in another container.

2.  Heat heavy bottomed sauce pan to medium high heat, add oil.  Dip pounded chicken pieces in egg and then flour mixture, place in hot oil and let brown on both sides, 4-5 minutes each side.

3.  Remove chicken from pan and set aside. Pour oil off of pan into a heat proof container, leaving behind 1 tablespoon oil.  Turn heat down to medium.  Add garlic, let cook for 1 minute, then add chicken broth and lemon juice. Bring up to a simmer, scrape off any brown pieces left behind by chicken.  Season with salt and honey or Agave, taste, add more if you like, depending on what you like.  Mix cornstarch and water together and add to lemon mixture.  Let simmer a little more, it will thicken up.

4.  Add back chicken pieces, warm up and coat well with sauce.  Garnish with parsley. Serve.

* Agave syrup is something I use quite regularly.  It dissolves quickly and is 1.5 times sweeter than sugar, so you need less, so be careful.  Agave syrup comes from the  juice of the Blue Agave plant, the same plant that gives us tequila. It is processed at low temperatures to preserve the enzymes, vitamins and minerals.  The resulting syrup is rich in magnesium, potassium, iron and calcium. Vegans like to use Agave nectar, because it is a plant product.  Agave has an almost corn syrup flavour, but is thinner in viscosity.  They say it is a safe sweetener for diabetics( it has a low glycemic index) because it does not spike blood sugar levels.  But look it up yourself on the internet if you are curious, there is a lot of information out there.  Like someone once said, “you can eat almost anything in moderation”.

 

 

 

 

 

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