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1
Sprinkle both sides of the chicken breasts with salt, pepper, and rosemary.
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2
Evenly coat all sides of the chicken with the flour, shaking off the excess to leave a light coating.
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3
Set them aside on a plate.
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4
In a large skillet (with a matching lid), heat the butter and oil over medium-high heat.
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5
Once the butter and oil have melted together, put the seasoned chicken into the pan and cook until browned evenly on both sides.
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6
Dont worry about cooking it through now, just brown it nicely.
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7
While you brown the chicken, thinly slice the Meyer lemons.
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8
Save the ends that still have lemon flesh but wont easily slice.
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9
Peel and slice up the garlic.
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10
Set the lemons and garlic aside.
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11
Once the chicken is browned, remove it from the pan and set it aside on a clean plate.
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12
Lower the heat to medium-low.
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13
Add the lemon slices and the garlic to the pan, stirring to coat them in the butter and oil.
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14
Spread the garlic and lemon evenly over the bottom of the pan and set the chicken on top.
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15
Add 1/2 of the chicken stock and squeeze the juice from the lemon ends into the pan.
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16
Put the lid on.
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17
Continue cooking until the chicken is done, about 30 minutes, adding splashes of chicken broth if the pan dries up and the sauce begins to brown.
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18
Once the chicken is done, make sure the sauce is reduced down to a thick, pourable texture.
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19
Add more broth or continue cooking with the lid off to reduce the sauce, depending on how the sauce looks.
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20
Place chicken on a plate and pour sauce over to serve.
