Chicken Breasts With Meyer Lemons

Name: Chicken Breasts With Meyer Lemons
Prep time: 1 h 15 min
Cook time: 40 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 1/4 cup fresh meyer lemon juice; 1 garlic clove, finely chopped; 6 boneless chicken breast halves; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 tablespoon vegetable oil; 2 teaspoons finely grated lemon zest; 12 thin lemon slices, pitted; 1 1/2 cups chicken broth; 2 tablespoons packed light brown sugar

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Recipe by Baby Chevelle

Recipe comes from local paper. Meyer lemons are a cross between a lemon and a mandarin orange. They are sweeter than a lemon and are called a true lemon they have a pure, true lemon flavor.Look for them in your local supermarket. You can freeze the juice for future use. I think you will love them. They do have a distictive flavor, they have no bitter aftertaste, and make great lemonade, be sure to use less sugar.

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READY IN: 1hr 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup fresh meyer lemon juice
1

garlic clove, finely chopped
6

boneless chicken breast halves
1

cup all-purpose flour
1

teaspoon salt
¹⁄₂

teaspoon fresh ground pepper
1

tablespoon vegetable oil
2

teaspoons finely grated lemon zest
12

thin lemon slices, pitted
1 ¹⁄₂

cups chicken broth
2

tablespoons packed light brown sugar

DIRECTIONS

In a shallow glass or ceramic dish, stir together lemon juice and garlic.
Add chicken, turning to coat both sides with the mixture. Cover and refrigerate 1 hour.
Preheat oven to 375 degrees.
In a medium bowl, stir together flour,salt and pepper.
Dip chicken sin seasoned flour to coat lightly.
In a large frying pan heat oil over medium heat.
Remove chicken from marinade; cook chicken until it browns lightly, turning once to brown both sides.
Arrange, skin side up, in a 13x9 inch glass or ceramic baking pan.
Sprinkle lemon zest over chicken, top each peice with 2 lemon slices.
Pour chicken broth into hot frying pan, stirring to scrape up any borwn bits.
Pour broth over chicken; sprinkle brown sugar on top.
Bake basting once with the broth, until the chicken is no longer pink and the top is golden brown, about 40 minutes.
Remove and discard lemon slices.
Spoon some of the pan juices over each breast; serve with lemon wedges, so lemon juice can be sprinkled on top is disired.