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
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Big Brown
[email protected]This is one of my favorite chicken recipes. It's so easy to make and the chicken always turns out perfect.
Shahid Akhter
[email protected]I've made this recipe several times and it's always a winner. The chicken is always moist and flavorful, and the sauce is delicious.
Bryton Baca
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the chicken is always delicious.
Sojib Babu (attitude boy)
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the chicken and the sauce.
tiktok dhamaka
[email protected]I love the combination of flavors in this dish. The Meyer lemon and the herbs complement each other perfectly.
Abdulazeez Damilola
[email protected]This recipe was easy to follow and the chicken turned out great. I will definitely be making this again.
Faaeteete Afioga Luteru
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Davonique De Bruyn
[email protected]The chicken was a bit dry, but the sauce was delicious.
Joshua Constantine
[email protected]I would definitely recommend this recipe to anyone looking for a flavorful and easy-to-make chicken dish.
Irvaan
[email protected]I made this dish for a dinner party and everyone loved it. The chicken was cooked perfectly and the sauce was flavorful.
Mukunda Chemjong
[email protected]I followed the recipe exactly and the chicken turned out great. The sauce was delicious and the chicken was moist and tender.
Ahmad Ilyas
[email protected]This Meyer lemon chicken was a hit with my family! The sauce was tangy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.