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Jul 30, 2019
Ingredients 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 Preparation 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...
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