Sautéed Chicken with Caramelized Lemons and Crisp Sage in Shallot Lemon Sauce
It may be February, but at my house that means I am using up lemons so that the new blossoms will set and produce on my little Meyer Lemon tree. Yes, those are from my tree. So this skinned they will be perfect in the following recipe. Before last month, I had NEVER sauteed a lemon. Lemon bread, yes. Lemon curd – definitely, lemon cupcakes and frosting, or a sauce for fish and chicken. But never sauteed in the pan right next to my meat.
I have been missing out!
And so have YOU, if you haven’t tried it yet.
Now I am left hoping that next years yield is as good as this years. I doubt I can do this with oranges, but with a million tiny blossoms about to burst on my Valencia orange tree come July or August I may give them a saute and tell you what I think. Anyways, that is a long way away. Today, it is lemons. Besides chocolate it is one of my favorite flavors. Or should I say ingredients.
Well this is only the beginning, dessert will come. But let’s start with dinner and tonight that is…..
Sauteed Chicken with Caramelized Lemons and Crispy Sage in Shallot Lemon Sauce
- 4 boneless, skinless Chicken Breasts
- Salt and Pepper to taste
- 1 T. Olive Oil
- 3 T. Butter
- 5-10 Sage leaves
- 1 shallot, minced
- 4 lemons (2 need to be cut into rings for cooking, the others to provide 2 tablespoons of juice)
- ½ Chicken Broth
- 1 t. Cornstarch
1. Prepare the chicken breasts by placing one at a time on a cutting board and slicing horizontally through the breasts to create two cutlets. This may take a little practice to keep them nice and even, or for optimal easy use breasts that are slightly frozen so that they are firm and don’t slide on your board. Continue with each breast to yield 8 cutlets. Add a Sprinkle or a Dash of Salt and Pepper according to your taste.
2. Spray large skillet with cooking spray and heat to medium-high. When pan is hot drizzle in the olive oil and arrange four of the cutlets in the pan. Sauté for 4 minutes or until nicely browned, turn and cook 4 more minutes or until done. Remove chicken. Add other cutlets and a little oil if needed. Sauté as you did the first batch. Then remove from pan and keep warm. Arrange the lemon wheels so a flat side of the lemon is browning on the skillet. Watch the lemons and turn to the other flat side when the first is nicely caramelized. Remove and keep warm with chicken.
3. Add butter and sage leaves to the pan. Fry the sage leaves until crisp remove and keep warm with the Chicken. (I still had one piece of chicken that needed to be cooked as you can see in the pan.)
4. Add minced shallot to the butter in the skillet; cook until softened. Add cornstarch to the lemon juice and broth. Pour into skillet and cook 1-2 minutes or until thickened.
5. Place Chicken cutlets on plates arrange a few caramelized lemons and fried sage leaves on top of chicken and drizzle with the shallot and lemon sauce. Definitely eat your garnish. If the lemon rind is a little overpowering for your taste, make sure to scrap out the caramelized pulp to enjoy with the chicken.