Meyer Lemon Pan Fried Chicken
Meyer lemons and chicken go together so well. With their distinctive fragrance and tart taste with a soft edge, Meyer lemons are the perfect way to turn ordinary chicken into a culinary masterpiece. This pan fried chicken is tender and flavorful – a quick recipe to light up the end of a long weekday or to savor on weekends while you save time for fun.
- 3 boneless, skinless chicken breasts
- 1 1/2 teaspoon Salt
- 1 1/2 teaspoon Pepper
- 2 teaspoons dried oregano
- 1/2 cup Flour
- 2 tablespoons Butter
- 2 tablespoons Canola oil
- 2 Meyer lemons sliced thin
- 3 garlic cloves sliced thin
- 2 shallots sliced thin
- 2 tablespoons chopped Italian parsley
- 1/4 cup cold dry white wine
- 2– 3 Meyer lemons juiced
- 3 tablespoons Chicken broth
- Season the chicken breasts with salt, pepper, and oregano.
- Sprinkle the chicken with flour to cover evenly.
- Heat the butter and oil together in a heavy skillet over a medium high setting.
- Add the chicken and cook until browned on both sides. Remove from the pan and set aside.
- Add the Meyer lemon slices, shallots, and garlic to the pan, Cook for about 3 minutes, turning the lemon slices once to brown evenly on both sides.
- Add the chicken breasts back to the skillet, along with the Italian parsley.
- In a small bowl, combine the white wine, Meyer lemon juice, and chicken broth. Pour into the pan.
- Cook chicken breasts over a medium low heat until they are thoroughly done.
- Serve chicken with pan sauce poured on top.
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