Chicken Breasts With Meyer Lemon Shallot Sauce Recipe

Chicken breasts: Boneless, skinless pieces of chicken that serve as the main protein in this dish.

Olive oil: Used for cooking the chicken breasts to a golden brown perfection.

Shallots: Finely chopped to add a mild, sweet onion flavor to the sauce.

Meyer lemons: Juiced and zested to provide a unique, sweet citrus flavor to the sauce.

Chicken broth: A low sodium option to enhance the sauce's depth and richness.

Butter: Stirred in at the end to create a smooth, velvety sauce.

Salt and pepper: Essential seasonings to enhance the overall flavor of the dish.

When cooking chicken breasts, ensure they are of even thickness for uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This helps in achieving a consistent golden brown exterior and ensures the chicken is cooked through without drying out.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and mild flavor, making them a good alternative to chicken breasts.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for sautéing and cooking.

• shallots - Substitute with yellow onions: Yellow onions can provide a similar sweetness and depth of flavor when finely chopped, though they are slightly stronger in taste.

• meyer lemons - Substitute with regular lemons: Regular lemons can be used in place of Meyer lemons, though they are more acidic and less sweet. Adding a small amount of orange juice can help mimic the sweetness of Meyer lemons.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute to keep the dish flavorful while making it suitable for vegetarians.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it a good alternative to butter in cooking.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, though it will also add a bit of color to the dish.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the visual appeal of the sauce without the black specks.

• Allow the chicken breasts to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Transfer the chicken breasts and meyer lemon shallot sauce to an airtight container. Ensure the container is large enough to hold both the chicken and the sauce without overcrowding.
• If you plan to consume the dish within a few days, store the container in the refrigerator. The chicken breasts with meyer lemon shallot sauce will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the chicken breasts and meyer lemon shallot sauce in a freezer-safe container or a heavy-duty freezer bag. Be sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This helps you keep track of how long the dish has been stored.
• When ready to reheat, thaw the frozen chicken breasts and meyer lemon shallot sauce in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the dish in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much during storage. Stir occasionally to ensure even heating.
• Alternatively, you can reheat the chicken breasts and meyer lemon shallot sauce in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Enjoy your reheated chicken breasts with meyer lemon shallot sauce as a quick and delicious meal, perfect for busy weeknights or a delightful lunch.

• Stovetop Method:

  1. Place the chicken breasts and sauce in a skillet.
  2. Add a splash of chicken broth to keep the dish moist.
  3. Cover the skillet and heat over medium-low heat for about 5-7 minutes, or until the chicken is warmed through.
  4. Stir occasionally to ensure even heating and prevent the sauce from sticking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken breasts in an oven-safe dish and pour the sauce over them.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 20 minutes, or until the chicken is heated through.
  5. Remove the foil for the last 5 minutes to let the sauce thicken slightly.

• Microwave Method:

  1. Place the chicken breasts and sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then check the temperature.
  4. If needed, continue heating in 1-minute intervals until the chicken is warmed through.
  5. Stir the sauce halfway through to ensure even heating.

• Sous Vide Method:

  1. Place the chicken breasts and sauce in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately, ensuring the sauce is well-mixed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 5-7 minutes, flipping halfway through.
  4. Warm the sauce separately in a small saucepan over low heat and pour over the chicken before serving.

• Skillet: A large, flat-bottomed pan used for searing and cooking the chicken breasts and making the sauce.

• Tongs: Useful for flipping the chicken breasts to ensure they cook evenly on both sides.

• Knife: Essential for finely chopping the shallots and zesting the Meyer lemons.

• Cutting board: Provides a stable surface for chopping shallots and zesting lemons.

• Zester: A tool specifically designed to remove the zest from the Meyer lemons without getting the bitter pith.

• Juicer: Helps extract the juice from the Meyer lemons efficiently.

• Measuring cups: Used to measure the chicken broth accurately.

• Measuring spoons: Useful for measuring the olive oil, butter, salt, and pepper.

• Wooden spoon: Ideal for stirring the shallots and sauce without scratching the skillet.

• Plate: Used to set aside the cooked chicken breasts while preparing the sauce.

• Serving platter: For presenting the finished dish with the chicken breasts and sauce.

Pre-season the chicken: Season the chicken breasts ahead of time and store them in the fridge to save time.

Use a food processor: Finely chop shallots quickly using a food processor.

Pre-measure ingredients: Have all your ingredients pre-measured and ready to go before you start cooking.

Simmer while cooking: Start simmering the sauce while the chicken cooks to save time.

One-pan method: Use the same skillet for cooking the chicken and making the sauce to reduce cleanup time.