Meyer Lemon Pan Fried Chicken

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.
Course Main Dish


  • 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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