2 Tbs. Gremolata Extra Virgin Olive Oil
1/4 cup packed finely chopped fresh flat-leaf parsley
1 medium clove of garlic, minced
3 boneless, skinless chicken breast halves (about 6 oz. each)
Himalayan salt and freshly ground black pepper
Flour for coating the chicken
1 cup homemade or low-salt canned chicken broth
1 Tbsp. fresh lemon juice
In a small bowl, combine the parsley and garlic; set aside.
Sprinkle the chicken with salt and pepper and coat both sides with flour.
In a large, heavy skillet, heat the Gremolata 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. Stir the garlic parsley mix into the pan sauce. Spoon the sauce over the chicken and serve at once.