You can never have too many easy, healthy weeknight dinners in your arsenal and this one packs a flavor punch with lots of fresh herbs and Meyer lemon!
We love to cook with lemon – it’s bright and flavorful without any unnecessary calories – and it’s so versatile. So when late winter brings the season of citrus fruits we rejoice for it’s time to find the ever elusive Meyer lemon in our local groceries. Meyer lemon is such a subtle, slightly sweeter version of the tangy fruit that we enjoy the heck out of finding ways to use it! This time it was the perfect pairing to chicken breasts coated in a super lemony sauce packed with fresh rosemary, tarragon and parsley. Such a delightful and yummy dish. I love being able to have a comforting dinner that’s loaded with a seemingly rich sauce on a weeknight because it’s actually healthy!
- 2 boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 Tbsp olive oil
- 1 large shallot thinly sliced
- 1 Tbsp fresh tarragon, divided
- 1 Tbsp fresh rosemary, divided
- 1 Tbsp fresh parsley, divided
- 1 Tbsp flour
- 1/2 tablespoon grated meyer lemon zest (1 lemon)
- Juice of 2 meyer lemons
- 1/2 cup chicken stock
- 2 meyer lemons, sliced thin
Pound out chicken breasts to about half an inch so that the thickness is consistent. Season with salt and pepper. Heat oil in a large saute pan over medium heat. Saute shallot and half of fresh herbs for 2 minutes or until shallot is is beginning to brown. Add chicken breasts and brown 3-5 minutes per side. Stir in flour. ?Toss in meyer lemon zest and juice, stock and lemon slices. Turn heat down to low, cover and simmer for 5-10 minutes until sauce is thickened and chicken is done. Stir in remaining half of fresh herbs and serve!
Enjoy! <3 K&R