Meyer Lemon Chicken

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 whole Boneless, Skinless Chicken Breasts
• 1 pinch Salt
• 1 pinch Pepper
• 3 pinches Dried Rosemary
• ½ cups Flour Of Choice
• 1 Tablespoon Butter
• 2 Tablespoons Olive Oil
• 2 whole Meyer Lemons
• 4 cloves Garlic
• 1 cup Low Sodium Chicken Broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken breasts dry and pound them to an even thickness. Season both sides with the salt, pepper and dried rosemary.

2. Spread the flour on a plate and dredge each breast, shaking off the excess.

3. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 4 to 5 minutes per side until golden, then transfer to a plate.

4. Reduce the heat to medium and add the butter and minced garlic. Stir for 1 minute until fragrant.

5. Pour in the chicken broth, scraping up the browned bits. Squeeze in the juice of both Meyer lemons and grate in some zest.

6. Return the chicken to the pan, cover, and simmer 8 to 10 minutes, turning once, until the thickest part reaches 165°F (74°C). Spoon the sauce over the chicken and serve.