I’ll be the first one to tell you that I don’t believe in garnishes that you can’t eat. We were taught this in school and it was drilled into our heads while working in restaurants that it is pointless to do this. Also, it’s a waste of food!
Of course, when I saw these beautiful meyer lemons, I knew that I had to pick them up; and like most things I buy, I would figure out what to do with it later. Meyer lemons are not as tart as regular lemons, and are sweeter. They work well in sweet and savory applications.
Fast forward to dinner last week, and I was making the same grilled chicken, and wanted a change. I made this quickly (20 minutes!) and decided to infuse the meyer lemon flavor into it, and yes: I used it as garnish! GASP! I didn’t plan this to happen, and it just looked so pretty that I had to photograph it!
If you make this (and you definitely should because it is THAT easy and delicious) you MAY want to preserve the lemons, but that’s entirely up to you.
- 1 pound boneless, skinless chicken breasts, butterflied
- 1/2 - 1 teaspoon salt, pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon olive oil
- 1 garlic clove, minced
- 1 shallot, sliced
- 1 meyer lemon (some slices for garnish) juiced
- 1 cup chicken broth
- 1 Tablespoon orange marmalade
- 1 Tablespoon chopped parsley - garnish
- Preheat oven to 350F. Season the butterflied chicken on both sides with salt, pepper, onion powder and garlic powder.
- In a large saute pan, heat the olive oil on low heat and add the garlic and stir until fragrant. Add shallot and allow to soften (no color)
- Add chicken on medium heat, and saute both sides until golden brown. Add chicken stock, marmalade and meyer lemon juice and combine well.
- Finish cooking chicken in the oven for another 5-10 minutes until it springs back a bit. Reduce the sauce on the stove a bit if necessary to thicken it and add meyer lemon slices and fresh chopped parsley to serve.