Servings: 4
Source: Fine Cooking 12/2001 pg 61
A simple mixture of parsley, lemon zest, and garlic, gremolata is the vibrantly flavored garnish traditionally sprinkled over braised veal shanks in the Italian dish called osso buco. Here, it’s stirred into a pan sauce, which gives the chicken a wonderful lift.
Ingredients
1/3 cup packed finely chopped fresh flat-leaf parsley
1 tsp. finely grated lemon zest
1 large clove garlic, minced
4 boneless, skinless chicken breast halves (about 6 oz. each) or
8 boneless, skinless thighs
Salt and freshly ground black pepper
Flour for coating the chicken
2 Tbs. canola oil
1/2 cup homemade or low-salt canned chicken broth
1 Tbs. fresh lemon juice
Directions
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. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it’s done.) Transfer the chicken to a serving plate. . Spoon the sauce over the chicken and serve at once.
Can be made in advance without adding the gremolata mixture into the sause. Reheat, then stir the gremolata into the pan sauce
Even better served over sauted spinach.