Meyer Lemon Chicken Piccata

I went to Boston with my grandparents this summer and we ate at this wonderful neighborhood restaurant called 75 Chestnut. My grandpa used to be a bartender with the manager of the restaurant when they worked at the Hampshire House. If any of you are in the Boston area, viagra 40mg definitely check out 75 Chestnut- it has great atmosphere, doctor people, and food. I got the Meyer Lemon Chicken with some little potatoes. It was a very simple meal but incredibly tasty. I had never had Meyer Lemons before and I was amazed at the flavor it gave the chicken. I always thought Meyer Lemons were the same as regular lemons but they’re not- they’re a cross between a lemon and a mandarin which results in a slightly sweeter and stronger lemon.

I have been looking for Meyer Lemons at our grocery store ever since this summer but have never found them, so when I won Meyer Lemons through The Little Kitchen’s Duda Farm’s giveaway, I knew I had to make this chicken! I searched all over for a recipe and found one for Meyer Lemon Chicken Piccata. It was not the same as the meal I had in Boston, but the chicken was very simple and flavorful and the lemony sauce was very light (quite a contrast to Pioneer Woman’s Lemon Basil Pasta I made a while back). I served the chicken and sauce with slices of Meyer Lemons and Penne. My family really liked it and I would absolutely make this again in the future :)

On another note, I also won a $25 Williams-Sonoma giftcard! What do you think I should get? I’m thinking about buying one of those new-fangled Silpats I see all the fancy bloggers using ;)

I hope you have a fantabulous week!

Meyer Lemon Chicken Piccata

Ingredients:

6 (more/less depending on how much your family eats) pieces of skinless, boneless chicken tenders
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons unsalted butter, divided
1/2 cup sauvignon blanc or other crisp, tart white wine
1 to 1 1/2 cup chicken broth
2/3 cup fresh Meyer lemon juice (about 6 lemons)
1 pound of Penne (or whatever kind of pasta you desire)
Directions:
  1. Boil a pot of water and cook the pasta according to package instructions.
  2. Cut the fat and veins out of the chicken tenders. Sprinkle tenders evenly with salt and pepper. Place flour in a shallow bowl and dredge the chicken tenders in the flour.
  3. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 3-4 tenders to pan and cook until golden brown. Turn them over and cook until both sides are golden brown and the chicken is not pink on the inside. Repeat the procedure with remaining 1 tablespoon butter and chicken tenders.
  4. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth and bring to a boil. Cook the broth mixture until it reduces down quite a bit, several minutes. Stir in the lemon juice; bring to a boil. Taste the sauce and add more chicken broth if the lemon flavor is a bit too strong.
  5. Serve the Penne and chicken with the sauce over it.

Enjoy!

Recipe adapted from Myrecipes.com :)

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