Sautéed Chicken Breasts with Gremolata

Ingredients

• 2 Tbs. canola oil
• 4 boneless, skinless chicken breast halves (about 6 oz. each)
• 1 large clove garlic, minced
• 1 tsp. finely grated lemon zest
• 1 cup homemade or low-salt canned chicken broth
• Flour for coating the chicken
• Salt and freshly ground black pepper
• + 2 more ingredients
• • ¹/₃ cup packed finely chopped fresh flat-leaf parsley
  • 1 Tbs. fresh lemon juice

In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Tran...

View full recipe at Fine Cooking