Meyer Lemon Chicken

This recipe was on the cover of Cooking Light - January 2013.  I knew as soon as I saw the magazine that I had to make it.  Great lemon flavor!

Source: Cooking Light

Ingredients:
2 chicken breast halves

1/2 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

Cooking spray

1 tablespoon olive oil, divided

1/2 pound small red potatoes, quartered

1/2 Meyer lemon, cut into 1/4-inch-thick slices and seeded

1/8 cup finely chopped shallots

2  garlic cloves, thinly sliced

1/4 cup dry white wine

1/4 teaspoon chopped fresh thyme leaves

1/2 cup unsalted chicken stock (such as Swanson), divided

1/2 teaspoon cornstarch

1 tablespoons fresh Meyer lemon juice

1 tablespoons butter

 

1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and a pinch of pepper; coat with cooking spray. Add chicken to pan, cook 6 minutes. Turn chicken over until fully cooked (chicken registers 165°).

 

2. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1/2 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/8 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1/2 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

 

3. Return potatoes and lemon slices to pan. Add 1/3 cup stock, season with salt and pepper; cook 2 minutes or until potatoes are tender. Combine remaining stock and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; serve.

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1 tablespoon fresh parsley leaves

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.

3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.

4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture, bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.