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My oh Meyer

March 2, 2011

Ever heard of Meyer lemons??? I hadn’t until sometime last year when my sister in law was talking about how her neighbor makes Meyer lemon limoncello, which is amazing!!! They are thought to be a crossbreed between a regular eureka lemon and a mandarin orange. Its basically a delicious sweet and smooth tasting lemon and I have become completely obsessed with them! It can be hard to find them sometimes as they are relatively rare, I have had the best luck lately at Trader Joe’s. You have to make sure they aren’t too soft or shriveled, the best ones are somewhat firm and heavy. I also have found them by accident at a local tree nursery and now have a  bad habit of  helping the nursery crew out by removing a few from their trees. They are just gonna sit there and rot if I don’t!

Cooking Light is one of my fav magazines and in their new March edition there is a whole section devoted to Meyer lemons! Every recipe looks amazing: Sparkling Meyer Lemon Cocktail, Seared scallops with Meyer lemon Beurre Blanc, and Meyer lemon chicken piccata.

I tried the chicken one last night and ooooohhhh my, the hubby and I were both in love! Here is the recipe courtesy of Enjoy!


  • 2  (8-ounce) skinless, boneless chicken breast halves
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  unsalted butter, divided
  • 1/3  cup  sauvignon blanc or other crisp, tart white wine
  • 1/2  cup  fat-free, lower-sodium chicken broth
  • 1/3  cup  fresh Meyer lemon juice (about 3 lemons)
  • 2  tablespoons  capers, rinsed and drained
  • 1/4  cup  chopped fresh flat-leaf parsley


1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

3. 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; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

The only thing that I did differently from the recipe was adding more wine to the sauce. I like alot of sauce and I think a higher wine to broth ratio tastes better. I also sauteed some fresh spinach and served that with the chicken. Seriously one of my most favorite dinners lately!

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