In the winter, when Meyer lemons are in, try them in this dish. They add a sweeter citrus flavor than standard lemons. Do not substitute limes — they aren’t as tasty here. You can use what the markets sometimes call chicken scaloppine (breasts pounded thin). You can prepare this dish in a non-stick skillet, but you won’t get those delicious browned bits. Better to use stainless steel or cast iron. Recipe by Eugenia Bone. Serves 4.
Ingredients
2 large lemons
1 1/2 pounds boned, skinned chicken cutlets, about 1/2-inch thick
Salt and freshly ground black pepper to taste
4 tablespoons flour
4 tablespoons olive oil
2 garlic cloves, minced (about 1 tablespoon)
1 1/2 cups warm homemade or all-natural low-sodium chicken stock
3 tablespoons unsalted butter
8 pickled asparagus, cut into pieces about 1 inch long
2 tablespoons minced fresh flat-leafed parsley
Directions
Cut half of one lemon into thin slices, pole to pole. Juice the remaining half and the other lemon. You should have about 5 tablespoons of juice.
Season the cutlets with salt and pepper. Place the flour in a shallow bowl and dredge the cutlets in the flour. Heat 2 tablespoons of oil in a medium-sized to large skillet over medium heat. Add half the cutlets and saute until lightly browned, about 4 minutes on each side. Remove the browned cutlets and place in an ovenproof pan and cover with foil. Keep the cutlets warm in a low oven, about 250 degrees. Add the remaining oil to the skillet and the remaining cutlets and repeat. The cutlets should be just cooked through.
Add the garlic to the empty skillet and cook until soft, about 1 minute. Add the stock and lemon slices, and bring to a light boil, scraping the sides of the pan with a wooden spoon to loosen the browned bits. Reduce the sauce by about half, 5 minutes or so, and then turn off the heat. Add the butter and stir to melt, and then add the asparagus. Add the cutlets to the skillet, turning them over in the sauce until they are well covered. Serve immediately.
