Chicken with Meyer Lemon and Peppercorn Sauce
Cooking a healthful weeknight dinner in less than 30 minutes is easy, thanks to our simmer sauce, which includes tangy Meyer lemons and cracked black peppercorns. Just sear some chicken breasts and add the sauce, then simmer and serve. Round out the meal with your favorite vegetable.
- 1 Tbs. olive oil
- 2 lb. boneless, skinless chicken breast halves, each about 8 oz.
- Kosher salt and freshly ground pepper, to taste (optional)
- 1 jar (13.5 oz.) Meyer lemon and peppercorn simmer sauce
Preheat an oven to 350°F.
In a large ovenproof fry pan over medium-high heat, warm the olive oil. If desired, lightly season the chicken breasts with salt and pepper. Sear the chicken, turning once, until browned on both sides, about 2 minutes per side. Add the sauce and bring to a simmer. Cover the pan, transfer to the oven and cook until the chicken is just cooked through, about 12 minutes. Serve immediately. Serves 4.