Last Tuesday I went to the store and came home with a bag of perfect meyer lemons.  If you don’t already know, Meyer Lemons are half lemon, have mandarin orange.  They are too much like lemons to eat straight but they are excellent for cooking and baking.  Baking was what I was planning on doing with them.  Lemon tart, lemon curd, lemon meringue pie, I was dreaming of these and debating what to try first.  We were planning on visiting friends over the weekend was planning on bringing one of these for dessert.  I never did make any of those things.  I was racing to finish the E-Cookbook (Did you get yours?  Subscribe by email and you will get one emailed to you!)  and it was finally done Thursday night.  Perfect, as soon as I sent my Kindergartener on the bus Friday I would head to the store and get the eggs and butter I had run out of and spend the afternoon with my meyer lemons.

Oh, except Thursday at bedtime, previously mentioned Kindergartener got the stomach bug.  She got it bad and we were home bound Friday, and then had to cancel plans for Saturday as it continued late into Friday evening.

What does all of this have to do with the Meyer Lemons and Chicken Francese?  Well, on a night that we had planned on being at a friends house we were home and needed to eat dinner.  Of course I was dying to use these luscious looking lemons so this Meyer Lemon Chicken Francese was created.  You can use regular lemons for this recipe, the meyer lemons are a bit sweeter and mellower than lemons but it will still be great with regular lemons.  My lemons came in a little bag and a still have a bunch left, so you can anticipate another meyer lemon recipe later in the week.

Something about making chicken francese that has always annoyed me (or any type of chicken dish when the chicken in coated in flour and pan fried).  When cooking up the second batch of cutlets they always end up dried and slightly burned.  There is flour leftover from the first batch of chicken and not enough oil/butter in the pan.  I solved this problem.  After the first batch I wiped the pan clean with a paper towel and added more butter and oil to cook the second batch, all the cutlets came out evenly cooked.  Maybe you had solved this problem some time ago, I actually recall doing this before, thinking ah ha!  Then the next time I make cutlets I make the mistake over again.  I’m hoping that by putting it into writing I will never forget again.

Meyer Lemon Chicken Francese

Meyer Lemon Chicken Francese


  • 1 and 1/2 Lb Boneless, Skinless Chicken Breast
  • 4 TBSP Butter (Divided)
  • 2 TBSP Olive Oil (Divided)
  • 1 Egg (mixed with 2-3 TBSP Water)
  • 3/4 C Flour
  • 3/4 C White Wine
  • 1 C Chicken Stock
  • 1 Meyer Lemon, Juiced
  • 1 Meyer Lemon, Sliced
  • Salt & Pepper


  1. Pound chicken breasts to 1/4 inch thick cutlets and season with salt and pepper.
  2. Place Flour in shallow bowl and egg wash in another shallow bowl.
  3. Over medium heat, melt 1 TBSP Butter and 1 TBSP Olive Oil in a skillet.
  4. Dip chicken pieces first in egg wash and then the flour, pressing to make sure it sticks well.
  5. Place chicken pieces in skillet, 3-4 at a time, as many as fit without crowding. Cook 4 minutes on each side until golden brown. Set aside and cover to keep warm.
  6. Wipe out pan with paper towel and add another 1 TBSP of Butter and 1 TBSP of Olive Oil. Cook remaining chicken cutlets, remove from pan and keep warm.
  7. Raise heat to medium high and add white wine to skillet and deglaze for 2 minutes. Add chicken stock and lemon juice. Bring to a boil and cook for 2-3 minutes. Add last 2 TBSP of butter, lemon slices and season with salt and pepper.
  8. Reduce heat back to medium and return chicken to pan, turning to coat.
  9. Serve with linguine or rice, pour sauce over top.


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