Meyer Lemon Chicken

February 26, 2019
Recipe by: Sharon Matten

Meyer lemons are a hybrid between a lemon and a mandarin orange.  They were discovered in 1908 by Frank Meyer whom they are named for.  A rounder, yellow-orange lemon with a sweet, floral scent, Meyer lemons offer a more mellow alternative to their acrid relatives. 

This Meyer Lemon Chicken recipe is a fairly-simple one-pan wonder, ideal for anyone on a gluten-free diet while still being very family friendly.  If you can’t find Meyer lemons at your local market you can substitute regular ones, but it will alter the flavor.

One-pan wonders like this with a handful of ingredients make great weeknight staples.  Before you leave for work, gather your nonperishable ingredients on the counter next to the stove with a copy of the recipe and corral your refrigerated items in a bowl.  Everything you need will be ready and waiting for you when you come through the door. You’ll have the peace of mind of knowing you have a great gluten-free meal planned that the whole family will enjoy.


Prep Time: 15 Minutes
Cook Time: 1 Hour
Yield: 6 Servings
Difficulty: Easy

Ingredients

For the Chicken

  • 6 chicken breast cutlets, tenders removed
  • ½ cup potato starch
  • 1 teaspoon dried lemon peel
  • ¼ cup avocado oil

For the Sauce

  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 cup chicken stock 
  • 3 small or 2 large Meyer lemons, thinly sliced
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Directions

For the Chicken
1. Combine the potato starch and dried lemon peel on a plate or shallow casserole dish.
2. Coat each chicken breast cutlet with the potato starch mixture.  Make sure the entire cutlet is coated.  Reserve the remaining coating mixture.
3. Preheat a Swiss Diamond XD6726c sauté pan over medium heat.  When the skillet is hot add the avocado oil.  Fry three cutlets until browned on both sides.  Place the browned chicken cutlets on a plate.  Fry the remaining three cutlets until browned on both sides, do not remove them from the pan when done.
4. Turn off the heat.  Return the first batch of browned cutlets to the sauté pan, fitting as many as possible to form a single layer.  Place the remaining cutlets on top of the first layer.

For the Sauce
5. Sprinkle the reserved potato starch mixture and freshly ground black pepper evenly over the chicken.
6. Pour the chicken stock over the chicken cutlets, making sure to completely coat each cutlet.
7. Evenly set the lemons on top of the chicken.  Place the lid on the pan.  Close the steam vent.
8. Turn the heat onto medium/low and cook covered for 30 minutes.  Serve hot.

Notes:
1. You can substitute corn or tapioca starch for the potato starch.
2. If you can’t find Meyer lemons you can substitute another variety, but it will change the flavor of the resulting dish.