Best 3 Sautéed Chicken With Meyer Lemon Recipes

Sautéed chicken with Meyer lemon is a delightful dish that combines the savory flavors of chicken with the bright and tangy taste of Meyer lemons. This dish is perfect for a quick and easy weeknight meal, as it can be prepared in under 30 minutes. The combination of the tender chicken, the flavorful sauce, and the vibrant Meyer lemon zest creates a dish that is both delicious and visually appealing. Serve this sautéed chicken with a side of steamed vegetables or roasted potatoes for a complete and satisfying meal.

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MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES

Moroccan Chicken with Preserved Meyer Lemons and Green Olives image

Categories Chicken Citrus Olive Poultry Sauté Lemon Fall Winter Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 medium onions, sliced 1/4 inch thick
2 garlic cloves, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
8 pieces preserved Meyer lemon
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

CHICKEN BREASTS WITH LEMON

Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON CHICKEN SAUTE

Lemon Chicken Saute image

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

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons butter or 3 tablespoons margarine
1 1/2 tablespoons fresh garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground coarse black pepper
2 tablespoons fresh lemon juice
1 cup green onion, sliced 1-inch thick, both white and green parts
1 cup fresh mushrooms, halved
lemon slice
fresh parsley

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

Tips:

Choose the right chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, slice them into thin strips so they cook evenly.
Use fresh Meyer lemons: Meyer lemons have a sweeter, less acidic flavor than regular lemons, which makes them perfect for this dish. If you can't find Meyer lemons, you can use regular lemons, but you may want to add a little bit of sugar to the sauce to balance out the acidity.
Don't overcrowd the pan: When you're sautéing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to steam instead of brown.
Cook the chicken over medium-high heat: This will help to brown the chicken quickly and prevent it from drying out.
Don't overcook the chicken: Chicken is a lean protein, so it's important to not overcook it. Otherwise, it will become tough and dry.
Make sure the sauce is thickened: Before serving, make sure the sauce is thickened. You can do this by simmering it for a few minutes or by adding a cornstarch slurry.
Serve immediately: This dish is best served immediately, while the chicken is still hot and juicy.

Conclusion:

This sautéed chicken with Meyer lemon recipe is a quick and easy weeknight meal that is bursting with flavor. The combination of the sweet and tangy lemon sauce with the tender chicken is sure to please everyone at the table. Serve it over rice or pasta for a complete meal.