Meyer Lemon Chicken

Sprinkle both sides of the chicken breasts with salt, pepper, and rosemary. Evenly coat all sides of the chicken with the flour, shaking off the excess to leave a light coating. Set them aside on a plate.

In a large skillet (with a matching lid), heat the butter and oil over medium-high heat. Once the butter and oil have melted together, put the seasoned chicken into the pan and cook until browned evenly on both sides. Don’t worry about cooking it through now, just brown it nicely.

While you brown the chicken, thinly slice the Meyer lemons. Save the ends that still have lemon flesh but won’t easily slice. Peel and slice up the garlic. Set the lemons and garlic aside.

Once the chicken is browned, remove it from the pan and set it aside on a clean plate.

Lower the heat to medium-low. Add the lemon slices and the garlic to the pan, stirring to coat them in the butter and oil. Spread the garlic and lemon evenly over the bottom of the pan and set the chicken on top.

Add 1/2 of the chicken stock and squeeze the juice from the lemon ends into the pan. Put the lid on. Continue cooking until the chicken is done, about 30 minutes, adding splashes of chicken broth if the pan dries up and the sauce begins to brown.

Once the chicken is done, make sure the sauce is reduced down to a thick, pourable texture. Add more broth or continue cooking with the lid off to reduce the sauce, depending on how the sauce looks.

Place chicken on a plate and pour sauce over to serve.