Broiled Chicken with Meyer Lemon Dijon Marinade

First Time Cooking with Meyer Lemons

I don't know what took me so long to buy meyer lemons. I guess because they are a little more expensive than regular lemons, I kind of shyed away. I'm glad I finally broke down and got some! The flavor is so intense and the color is beautiful. They are a little more orangy in color.
This just a simple marinade for a simple weekday dinner. It's quick, easy and very tasty!

Broiled Chicken with Meyer Lemon Dijon Marinade

1 lb. chicken tenderloins or chicken breast cut into smaller pieces
1 tablespoon extra virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Combine oil, rind, juice, mustard, garlic, pepper and parsley in a small bowl, stirring with a whisk. Place chicken pieces in a large zip lock plastic bag and add the marinade. Let stand for at least 1/2 hour or longer if possible.

Preheat Broiler.

Place chicken pieces on a broiler pan or baking sheet lined with foil. Broil for 4 minutes on the first side and then 3-4 minutes on the second, or until cooked through.

More Yummy Chicken!

Easy Enough To Make On A Busy Weeknight!

I am so excited that I found another easy and delicious chicken recipe. It is very well known, but I had never made the traditional version before. I am so glad I finally did. It was so good. Rich and super tasty, and the best part is that it was so easy to make. It took only minutes to prepare and minutes to cook. This is my kind of recipe!

Chicken Francaise
Recipe by Cooks.com

1 Lb. chicken cutlets, pounded thin
Egg, beaten with salt, pepper & 1/4 c. milk (I used one egg and not quite a 1/4 c. of milk)
Flour
1 lemon, halved
Freshly chopped parsley
1 1/2 sticks of butter (You know I didn't use all that butter-I used about 6 Tablespoons total)

Dredge chicken in flour, then dip in egg mixture and again in flour. Put in refrigerator for at least 1/2 hour to set. Chicken will be sticky.

Melt 1 stick butter in large skillet (I melted 4 T.). When it starts to bubble, squeeze 1/2 lemon into butter and quickly add cutlets. Sprinkle with parsley. Turn and brown the other side. Remove to a warm platter. Melt other 1/2 stick butter (I used the other 2 T.) with juice of the other half of lemon. Pour over the top of cutlets and serve immediately.

Enjoy. I know I did!