When a prized Michelin star , chef Anita Lo , of Annisa restaurant in NYC , presents you with a dish so simple and sublime it can easily be prepared for a weeknight supper , you just know its got to be good . The chicken is beautifully crisp on the outside and tender and juicy on the inside . The main flavoring comes from the Meyer lemons , which are worth a splurge , if you can find them , for this dish.
Serves 2
Chef Anita Lo , Annisa NYC
2 semi boneless chicken breasts (preferably free range ) , skin on , wing tips attached
Salt and pepper , to taste
2 tbs vegetable oil
8 oz sunchokes , peeled and sliced into 1/4 inch thick rounds
2 medium Meyer lemons , juiced
3 tbs fruity extra virgin olive oil
1/2 tbs butter
Zest of half a Meyer lemon , white pith removed and julienned ( or grated )
1 pinch of lemon thyme leaves ( or regular thyme )
Heat a large saute pan over high heat for 2 to 3 minutes . Season the chicken breasts with salt and pepper on both sides evenly . Add vegetable oil to pan and heat until smoking . Place the chicken in pan ,skin side down . Reduce heat to medium high and cook until golden brown and crispy , then turn to finish the cooking on the other side . Remove to a warm plate . Spoon excess oil from the pan and add the sunchokes , Meyer lemon juice and a little water or chicken stock to cover . Cook until sunchokes become slightly translucent yet retain some crisp texture , about 3 to 4 minutes . The juices should have reduced to about 1/2 cup . Add the olive oil , then whisk in the butter to emulsify . Add zest and season to taste with salt and pepper .
Serve by dividing the sunchokes and sauce between 2 warm plates . Sprinkle with thyme and place the chicken on top .
Filed under: Chicken Tagged: | Chef Anita Lo Annisa restaurant NYC, chicken with lemon, Pan roasted breast of chicken with sunchokes and Meyer Lemon, Quick and easy, white meat chicken entree
