Sauteed Chicken Medallions with Gremolata

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  • 2 TBS roughly chopped garlic
  • 2 TS capers
  • 4 TBS chopped parsley
  • 2 TBS lemon zest
  • pinch salt and pepper
  • 1 TS + 4 TBS olive oil
  • 4 skinless boneless chicken breast halves
  • 3 TBS all-purpose flour
  • 1 TBS fresh lemon juice


  1. Combine garlic, capers, parsley, zest, salt, pepper, and 1 TS of olive oil into a work bowl. Mash with spoon and set bowl aside. This is your gremolata.
  2. Rinse and dry chicken with paper towels. Cut breasts into thirds. Season with salt and pepper. Cover with plastic wrap and pound to thickness of 1/2 inch.
  3. Place flour in bowl. Dredge chicken medallions in flour and shake off any excess.
  4. Heat 2 TBS of the olive oil in a skillet over medium-high heat. Cook chicken medallions until golden. About 3 to 4 minutes per side. Do not flip chicken until the side is golden. Transfer to plate and tent with tin foil. Allow chicken to rest for 5 minutes to allow the juices to reabsorb.
  5. Serve chicken with the gremolata places on top. Drizzle with lemon juice.