Chicken Piccata with Meyer Lemons

I purchased a Meyer Lemon tree last May and it had small green lemons growing on it at the time.

It lived outside on my balcony for the summer months and then came inside to spend the winter under

growing lights. Ten months later, I am harvesting nice big, juicy meyer lemons!

I decided to use some of the fresh lemons to make CHICKEN PICCATA.

CHICKEN PICCATA

Ingredients:

3 chicken breasts, pounded, cut in half 2 T. olive oil 1/4 cup dry white wine 2 cloves garlic, crushed 1/2 cup chicken stock 2 Tbsp fresh lemon juice 1 Tbsp capers, drained 2 Tbsp unsalted butter 1 lemon, thinly sliced Parsley, chopped, for garnish Season the breasts with salt and pepper, lightly dredge in flour. Heat olive oil in saute pan over medium heat. Saute breasts 3-4 minutes. Flip and saute the other side for 3 minutes. Cover the pan with an inverted plate, to warm it. Transfer breasts to a warm plate; pour fat from the saute pan.

Deglaze saute pan with wine and add the crushed garlic. Cook until the garlic is slightly brown and the liquid is nearly gone, about 2 minutes. Add stock, lemon juice, and capers. Return breasts to pan and cook on each side 1-2 minutes. Transfer breasts to a warm plate.

Finish the sauce with butter and lemon slices. When the butter has melted, pour the sauce over the chicken breasts. Sprinkle with chopped parsley.

#chicken #chickenpiccata #meyerlemons #italian