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Meyer Lemons and Rosemary
  • Meyer Lemons were brought from China to the U.S. in 1908 by Frank Meyer; cross between lemon and a mandarin or orange
  • Availability: from late fall to spring
  • Appearance: looks like a rounder lemon with a smoother skin
  • Flavor: less sour than a regular lemon with a sweet orange smell
  • Trivia: highly prized in California and Florida where they are often grown in backyards

4 small chicken breasts, boneless and skinless
1 tablespoon of fresh rosemary, chopped
Zest from 1 Meyer lemon, minced
1 tablespoon of juice from Meyer lemon
1 cup of demi-glace
2 tablespoons of butter
1 tablespoon of olive oil
Salt and pepper


First, pound the chicken flat, using a heavy pan, in between 2 pieces of cling wrap sprinkled with a little water. Then, dry the chicken well with a paper towel.

Cook the chicken in two batches. Put the pan on medium-high heat and add 1 tablespoon of butter and the olive oil. Once nice and hot, add 2 pieces of chicken and cook for 3 minutes, then flip and cook for another 2 minutes or until done. Remove the chicken and keep warm. Repeat with the second batch.

In the same pan, add the demi-glace, rosemary and Meyer lemon zest. Cook on high heat for around 2 minutes, stirring up any brown bits stuck to the bottom of the pan, until it is thick and rich. Remove from the heat and add the Meyer lemon juice along with the remaining tablespoon of butter. Add salt and pepper. Add the chicken back to the pan to coat with sauce and serve.

Serves 4.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.