VALLEY LEMONS RECIPES

Steps:

• In a small bowl, combine the seasoning mix and cornstarch and stir until well blended. Reserve 2 tablespoons of this mixture. Sprinkle the remaining cornstarch mixture evenly over the chicken.
• In a large skillet over medium heat, melt the butter, and brown chicken on both sides.
• In small bowl, stir the chicken broth, lemon juice, sugar, and lemon zest until well blended. Whisk in reserved cornstarch mixture until smooth.
• Pour the cornstarch mixture into the skillet and cook stirring with a wooden spatula, scraping up and remaining brown bits and mixture has thickened.
• Reduce the heat, return the chicken to the skillet and simmer for 15 minutes.
• Serve immediately sprinkled with the green onion.

Steps:

• Wash and scrub the lemons and dry thoroughly. Cut the pointy tip of the lemon and slice into quarters leaving about an inch intact at the bottom. Place a heaping teaspoon of salt into the bottom of a glass jar and top with the lemon cut side down.
• Repeat with more lemons until the glass jar is full. Be sure to pack them tightly releasing their juices. Toss in the chiles if using. Seal the jar and let sit overnight.
• If your lemons aren’t covered within 24 hours simply squeeze in some more lemon juice or add an extra lemon if you have room.
• Keep shaking the jar each day for about a month and then they’re ready to be transferred to the refrigerator. At that point they’ll keep for about 6 weeks