I was glancing at the latest issue of Cooking Light this morning before going out grocery shopping, and saw a recipe for Meyer Lemon Piccata.  It sounded interesting and I kinda filed it away, as I am wont to do with recipes.  Usually, that means I’ll never think of it, again, because something else will take center stage and bury it deeper into the dark recesses of my overly-forgetful mind.

But 30 minutes later, walking into the grocery store, the first thing I saw was a huge display of Meyer Lemons!

It was meant to be.  I grabbed a bag.

Meyer lemons are native to China and thought to be a cross between a lemon and a mandarin orange.  They’re sweeter and less acidic than their grocery store cousins.   They’ve been grown in California for a hundred years, although they were pretty much wiped out in the 1940’s because of a citrus virus.

But they’re back in full production, today.

This was an extremely easy dish to make.  The most novice of cooks could make this and serve it to company.


Meyer Lemon Chicken Piccata


  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  cup  all-purpose flour
  • 2  tablespoons  unsalted butter, divided
  • 1/3  cup  sauvignon blanc or other crisp, tart white wine
  • 1/2  cup  fat-free, lower-sodium chicken broth
  • 1/3  cup  fresh Meyer lemon juice (about 3 lemons)
  • 2  tablespoons  capers, rinsed and drained
  • 1/4  cup  chopped fresh flat-leaf parsley


1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.