Need
4 boneless chicken breasts, large thighs, veal or pork medallions
1⁄2 cup flour
1⁄4 cup clarified butter
1⁄4 cup extra virgin olive oil
8 oz. sliced of your favorite mushrooms
3 cloves of garlic chopped finely
1.5 cups dry white wine
2 TBS Bay Leaf Black Pepper Preserved Meyer Lemon Paste
Juice of two Meyer lemons
Sea salt and black pepper to taste
Water as needed to thin the sauce
2 TBS parsley, chives, or scallion tops
Do
Slice the meat thinly and pound with a mallet to tenderize. Heat butter and oil in a large saucepan over medium heat. Dredge the meat in the flour, salt and pepper mixture, coating evenly.
Sauté in the pan until it begins to brown, flip and repeat on other side. Remove meat from skillet.
Add the mushrooms to the skillet, stir and cook until they are slightly wilted and begin to brown. Add garlic, the remaining flour from the breading process and stir gently until the flour is cooked to form a roux.
Add the white wine, If & When and Meyer lemon juice. Stir and cook about 5 minutes to allow the sauce to thicken and alcohol to evaporate.
Add the meat to the pan and coat with the sauce. Add water to the sauce to thin to a medium consistency.
Continue cooking for about 8 to 10 minutes to allow everything to absorb the other ingredients' flavor. Top with parsley, chopped chives or scallions.
Serves 3-4.
Recipe by Don Grogg, dongrogg@outlook.com, 2020
Notes - For more Meyer lemon flavor, rub 1 TBS of paste on all four breasts up to 24 hours before cooking. The longer the paste rests on raw meat, the stronger the flavor. Store in the fridge in a snug, tightly sealed container.
