Sauteed Chicken With Meyer Lemon

Directions

1. 1
   Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
2. 2
   Trim the ends from 1 lemon, quarter lengthwise and remove the seeds.
3. 3
   Slice quarters crosswise into 1/8-inch slices.
4. 4
   Bring a small pot of water to a boil over high heat.
5. 5
   Add the lemon slices, lower the heat and simmer for 5 minutes.
6. 6
   Drain under cold running water.
7. 7
   Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt.
8. 8
   Bring to a boil.
9. 9
   Drop in the blanched lemon slices and simmer for 3 minutes.
10. 10
    Drain under cold running water, pat dry.
11. 11
    Heat a skillet over high heat for 5 minutes.
12. 12
    Add 2 tablespoons oil.
13. 13
    It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden.
14. 14
    Stir in the leeks and reduce heat to medium-high.
15. 15
    Cook until leeks are soft and golden, about 3 minutes.
16. 16
    Stir in garlic and cook 1 minute.
17. 17
    Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes.
18. 18
    Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more.
19. 19
    Drizzle with juice from the remaining lemon half, to taste.