The chicken breast with gremolada differs from other recipes with cream, lemon or white wine because of the presence of the highly fragrant gremolada. In the Milanese dialect gremolada is pronounced gremolaa’, which means chopped, and it is mainly used to prepare ossobuco alla Milanese. It is nothing more than a simple mixture of chopped parsley and garlic with grated lemon zest.
This chicken main course is quick to prepare and very tasty. The cream with gremolada forms during cooking and gently envelops the tenderness of the chicken. It will surely be appreciated by your guests.
If you want a different version with bold, intense flavors, try the fiery pollo alla diavola.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4Persone
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz chicken breast (sliced)
- 1 cup chicken broth (or beef or vegetable)
- 4 tbsp butter
- 6 tbsp flour
- 1 1/2 glass dry white wine
- to taste salt, black pepper
- 1 lemon
- 2 cloves garlic
- 1 bunch parsley
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1 – Wash and dry the chicken breast, then cut it into small pieces and coat them in the flour.
2 – Prepare the gremolada by chopping the parsley and the garlic.
3 – Grate the lemon zest and add it to the chopped parsley and garlic.
4 – In a skillet put the butter and let it melt, then place the chicken breast in it and brown it over medium-low heat on both sides.
5 – At this point add the wine and let it deglaze over high heat, then lower the heat and pour the hot broth over the meat.
6 – Add the gremolada as well and mix it well with the chicken breast. Cover and cook over low heat for 15 minutes.
7 – Taste the meat and if necessary add a pinch of salt and a grind of black pepper.
8 – Finish cooking without reducing the sauce too much, which will become a delicate cream to serve with the chicken breast.
