This is one of my favorite ways to prepare chicken in the warm weather months. It utilizes the Meyer lemon, which is not as exotic as it used to be. I love the sweet and sour taste of the Meyer lemon, and the pesto adds basil flavor and a greenish color to the sauce. It's pretty easy to bake the chicken and cook the pasta while you are preparing the sauce. Serves 2.
2 chicken breast cutlets (about 6 oz. each), baked
1 Tbs. olive oil
Juice of1 Meyer lemon
1/2 cup heavy cream
1 Tbs. basil pesto
3 oz. small pasta, such as macaroni, cooked
Parmesan cheese, for serving
In a small metal pan, heat olive oil over medium heat. Add cream in 2 batches, cooking for about 3 minutes after each batch. Add pesto, and stir to combine. Add Meyer lemon juice, and and cook for about 4 more minutes. Salt to taste.
Arrange chicken over pasta on plates, and spoon the sauce over the top. Garnish with Parmesan cheese and serve. Shown here with baby bow tie pasta. Hint: Tastes great with a green vegetable and a glass of white wine.