Sauteed Chicken With Meyer Lemon

1. 1

   Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.

2. 2

   Trim the ends from 1 lemon, quarter lengthwise and remove the seeds.

3. 3

   Slice quarters crosswise into 1/8-inch slices.

4. 4

   Bring a small pot of water to a boil over high heat.

5. 5

   Add the lemon slices, lower the heat and simmer for 5 minutes.

6. 6

   Drain under cold running water.

7. 7

   Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt.

8. 8

   Bring to a boil.

9. 9

   Drop in the blanched lemon slices and simmer for 3 minutes.

10. 10

    Drain under cold running water, pat dry.

11. 11

    Heat a skillet over high heat for 5 minutes.

12. 12

    Add 2 tablespoons oil.

13. 13

    It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden.

14. 14

    Stir in the leeks and reduce heat to medium-high.

15. 15

    Cook until leeks are soft and golden, about 3 minutes.

16. 16

    Stir in garlic and cook 1 minute.

17. 17

    Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes.

18. 18

    Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more.

19. 19

    Drizzle with juice from the remaining lemon half, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.