Sautéed Chicken Breasts with Gremolata

Sautéed Chicken Breasts with Gremolata
Photo by Scott Phillips


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

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


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