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M: Meyer Lemon Chicken Piccata and a Cocktail

Posted Feb 24 2011 6:30am

I do have to thank Cooking Light for these recipes – this month’s issue is fantastic! I tend to have a love-hate relationship with this magazine. Sometimes there is not one recipe I would even think about trying, but most times there is at least a few. This month, I’m pretty sure I want to make every single recipe!

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This dinner was seriously amazing. Of course, being Cooking Light, it’s a slightly lighter version of a normal chicken piccata. But, the lemon flavor was spot-on. Not overwhelming, just perfect. And, since Meyer lemons are in season right now and I bought a ton of them at Whole Foods (and apart from squeezing them into my sweet tea) this was definitely the best use for them! Let’s do this…

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Sprinkle your cutlets with salt and pepper and dredge in a shallow dish of flour. Melt 1 TB of butter in a large hot skillet. Add your cutlets to the pan and cook about 2 minutes. Turn cutlets over and cook for about 1 minute. Cook your remaining cutlets the same way.

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Add wine to the pan and bring to a boil, scraping the pan to loosen browned bits. Cook for about 1 minute or until the liquid almost evaporates (Please excuse the permanent brown stains on my pan – my set has seen lots of wear and tear!).

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Add chicken broth, cook about 4 minutes. Stir in lemon juice and capers. Then serve over chicken and sprinkle with fresh parsley! I served with mashed potatoes and a brussel sprout casserole (which deserves its own post – will be coming soon!)

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And to perfectly compliment my Meyer lemon chicken? Why, a Meyer lemon champagne cocktail of course! (recipe below) So good!

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Meyer Lemon Chicken Piccata

from Cooking Light

2 skinless, boneless chicken breast halves (or 4 cutlets)

1/2 tsp salt

1/4 tsp pepper

1/4 cup AP flour

2 TB butter, divided

1/3 cup sauvignon blanc, or other crisp white wine

1/2 cup fat free/low sodium chicken broth

1/3 cup fresh Meyer lemon juice (about 3 lemons)

2 TB capers, rinsed and drained

1/4 cup chopped flat leaf parsley

Split chicken breast halves in half horizontally to form 4 thin cutlets. Pound each cutlet between 2 sheets of plastic wrap to about 1/4 inch thick. Sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour.

Melt 1 TB butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and cook about 2 minutes. Turn over and cook about 1 minute or until cooked through. Remove cutlets. Melt remaining TB of butter in pan and cook last 2 cutlets the same way.

Remove cutlets (I placed onto a plate and wrapped with foil to keep warm). Add wine to pan, bring to a boil, scraping pan to loosen browned bits. Cook about 1 minute or until liquid is almost evaporated. Stir in chicken broth. Bring to a boil. Cook until broth mixture is reduced to about 2 TB (about 4 minutes). Stir in lemon juice and capers. Serve over chicken. Sprinkle with parsley.

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Sparkling Meyer Lemon Cocktail

from Cooking Light

1 cup water

1/3 cup sugar

1 rosemary sprig

1 cup fresh Meyer lemon juice, chilled (about 8 lemons)

1/3 cup chilled vodka

2 cups chilled sparkling white wine, chilled

Combine first 3 ingredients in a microwave safe dish. Microwave for about 2 1/2 minutes; stir until sugar dissolves. Let sit 10 minutes; discard rosemary. Chill.

Combine sugar mixture, juice, vodka, and sparkling wine, stirring gently. Serve immediately.

Cheers!

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