Oh. My. God.
I know, I know. Right? Totally bizarre that I am going to do this, but this recipe was uber delicious and I wanted to share it while you can still get Meyer lemons….So, I am sharing a recipe, for which I am NOT furnishing a back story.
Besides, I don’t have time for backstory. I’m hiring 740 people this year, in a city with an unemployment rate barely over 5%. I am busier than a long-tailed cat in a room full of rocking chairs.
In time, I hope you can forgive me.
Last week, I thought that Chicken Marsala or Chicken Picatta sounded good. But, I had no Marsala. Nor capers. What I DID have was an overabundance of citrus from my fanatical shopping spree at the Central Market Citrus Fest. This included many many Meyer lemons.
I also had a bottle of Limoncello in my fridge that had been calling out to me for quite some time.
I would hear it in the quiet of the night…
“Christine, use me, use me up all the way….before your teenage son and his friends figure out I’m made of alcohol, and I disappear forever….”
So, that’s sort of a back story, right? A lame and not very amusing back story, but a back story nonetheless.
Now, get thee to the market and procure some Meyer lemons–you only need 2 or three for this recipe, but while you’re there, might as well get more.
Also, this recipe calls for an Italian liqueur called Limoncello. You can buy this at your friendly neighborhood liquor store. Or, you can take advantage of the currently abundant Meyer lemons, and use my friend Adam’s recipe for Meyer lemon Limoncello. Yep. Make your own booze, right there in your kitchen.
This is what it looks like:
If you wish to do that, click HERE for the recipe.
Limoncello and Meyer Lemon Chicken
- 3 pounds boneless skinless chicken breasts
- 2 tablespoons low salt lemon pepper seasoning
- 2 tablespoons olive oil
- 6 cloves fresh garlic, minced
- 4 tablespoons butter
- juice and zest of 2 Meyer lemons
- 1 cup Limoncello
- Pasta of your choice, for serving
Slice chicken breasts crosswise into thin medallions, about 1/4 inch thick. Toss all of the chicken with the lemon pepper seasoning. Heat oil in large skillet over medium high heat. Add chicken in single layer, and cook until browning on each side. Add garlic and butter, and saute for 3 minutes. Add lemon juice and zest, and cook for 2 minutes. Add Limoncello, and cook for 3-5 minutes, until reduced by 2/3 ‘s and thickened a bit.
Serve over spaghetti or angel hair pasta, or over roasted new potatoes.