Mar 21, 2008 9:52 am US/Eastern
Meyer Lemons
(CBS)
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Food reporter Tony Tantillo.
CBS
Well this week's tip is going to be with Meyer lemons and why they are so popular is simple, they smell and they taste so sweet. As a matter lf fact, you can find Meyer lemons everywhere right now at some great prices.
This is springtime's super product. Meyer lemon pie, or you can peel it like you would an orange. That's how good they are, and there's very little seeds if any at all, but you have to select and store them right.
When you select them what you want to do…oh the best ones have the stem still attached, and they're wonderful not even peeled; you can still smell them.
When you select them you want to make sure they're a bright yellow color all the way around, a deep yellow color, free from any shriveling whatsoever.
They should be fairly soft, that's very important. If they're not soft, forget about it! That means they've been picked way too early, and all the sugar and juice isn't in there.
Now when you bring them home, store them on the counter. If you store them on the counter, that way they'll ripen beautiful. Don't put them in the refrigerator like any citrus, and like all citrus, heavy for their size.
Meyer lemons in the market, great prices, great for you, and do they taste and smell wonderful.
Chicken Breasts with Meyer Lemon-Shallot Sauce
Serves 8
1 teaspoon salt
1 teaspoon ground black pepper
¾ teaspoon ground allspice
8 chicken breast halves; boneless and skinless
8 tablespoons olive oil
½ cup dry white wine
1 cup low sodium chicken broth
3 tablespoons freshly squeezed Meyer lemon juice
2 teaspoons Meyer lemon zest
2 tablespoons minced shallots
1 teaspoon chopped thyme
4 tablespoons chopped parsley
1. Mix salt, pepper, and ½ teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken.
2. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface; tent with foil to keep warm.
3. Add ¼ cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to ½ cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and ¼ teaspoon allspice; season sauce with salt and pepper.
4. Cut chicken crosswise into ½ inch thick slices; divide chicken among 8 plates. Spoon sauce over chicken and sprinkle with parsley.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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