Meyer Lemon Chicken

Hello friends!

I don’t know about you, but one of the things I try to avoid doing is stopping in at the grocery store on my way home.  “Oh, I’ll just pop in and pick up ____” I innocently think.

Wrong.

“Did you find everything ok?” the nice cashier will inevitably ask as I struggle to hoist my overloaded basket up on the conveyor belt.  Little do they know I probably went in for one or two items, and walked out with a basket full of items I may or (more likely) may not need.  While I’m very grateful to have a plethora of grocery stores in every direction, the reality is I could benefit from streamlining my shopping and cooking process.

Enter Sprout! This Vancouver-based company popped onto the grocery delivery scene and has a goal of helping fix the food chain.  They have established partnerships with local farmers, and – through their innovative business model – have found a way to get local food to hungry consumers (like me! and probably like you!) in a way that’s never been done before.  With a no food waste practice, door stop delivery, and top notch products, I knew this was something I could get behind.

I was fortunate enough to receive a mystery bag of goodies from the friendly folks at Sprout, and carte blanche to play around.  Let’s get cooking!

 

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One of the ingredients in my mystery bag was boneless skinless chicken breasts.  A weeknight special for many busy households, I knew I could go in 4872+ different directions…but sometimes simple is best.  I had a few Meyer lemons in the fridge, and half of a bunch of parsley…so Meyer lemon chicken it was!

No recipe per-say, but here’s the method I used if you want to follow along in your kitchen (or mine, if you’re free and want to come cook me dinner. Ha!)

I pounded the chicken breasts and cut them so they’d cook faster, then dredged them in seasoned flour.  I did a quick pan fry just to get some surface colour, and then let them hang out on their own plate for a few minutes.  No need to wait for them to fully cook at this stage in the game, as they’ll have a chance to finish cooking later.

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To the same pan the chicken was browning in, I added one thinly sliced onion and a Meyer lemon.  I took out most of the seeds, but left a few in for whimsy.

Side note: have you ever had a Meyer lemon? They’re the best.  If you can’t find them, a regular lemon will work just fine – you just might want to add an extra squeeze or two of honey since Meyer’s are much sweeter than other varieties.

I also added a few minced cloves of garlic, because – why not?!

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Once the onion and lemons were starting to get soft, I put the chicken back on top, and deglazed the pan with some chicken stock. Smelling good!

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I then added the zest and juice of another Meyer lemon, a squeeze of honey, and another splash of chicken stock.  After 10 minutes with the lid on, the chicken was fully cooked but still tender.

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Cooked, but not done.  Many one-pot wonders benefit tremendously from a knob of butter, an extra squeeze of lemon or lime, and some fresh herbs at the end to brighten up the sauce.

Once I had tasted the sauce for seasoning, I plated the dish up over some steamed rice.

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The lemons almost melted into the sauce, which was both sweet and sour.  It was declared a winner, and it was on the table in less time than it would have taken me to stop at the store and pick up food on my way home.

Life changing!

 

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