MEYER LEMONS ARE BACK IN THE STORE AND THEY ARE SO SWEET AND HEALTHY ENJOY DAN:

CHICKEN CUTLETS WITH MEYER LEMON by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound chicken or turkey cutlets, skinless, boneless

1 tablespoon grapeseed oil

1/4- cup all-purpose flour

1/3 cup white wine

1//2 cup chicken broth

Juice from 3 Meyer lemons

2 tablespoons tart cherries

Add salt and pepper to taste



DIRECTIONS:



1. Place cutlets between 2 sheets of plastic wrap.

2. Pound until cutlets are 1/4-inch thick, using meat mallet or heavy skillet.

3. Sprinkle cutlets with salt and pepper.

4. Place flour in bowl; and dredge cutlets in flour.

5. Melt oil in a skillet over medium-high heat.

6. Sauté one side 2 minutes and turn over and sauté 1 minute.

7. Remove cutlets from the pan.

8. Add wine to pan, bring to a boil, scraping browned bits.

9. Cook 1 minute or until liquid almost evaporates

10. Stir in cutlets, broth; bring to a boil.

11. Cook about 4 minutes or until liquid has reduced to about 2 tablespoons.

12. Stir in juice and tart cherries.

13. Serve juice over cutlets.



ENJOY DAN