Looking for a new twist to make your chicken? Try out this dish.

Gremolata Seared Medallions of Chicken

Ko’olau Ballrooms and conference center cater to any occasion, making sure its menus are always fresh and exciting. Executive Chef Jim Gillespie and host Jobeth Devera are back in the kitchen making a classic chicken dish.

For more information: koolauballrooms.com


Gremolata Seared Medallions of Chicken
Basil Citrus Cream
~ Serves Four ~

4 medium chicken breasts
1 each lemon; zest and reserve the juice for the sauce
1 tsp fresh thyme
1 Tbsp julienne sun-dried tomato
¼ cup finely chopped Italian parsley
1 tsp chopped garlic
¼ cup olive oil

In a bowl, mix the lemon zest, thyme, sun-dried tomato, parsley, garlic, and olive oil.
Marinate the chicken breasts in the mixture overnight.

To prepare remove the breasts form the marinade. Season with salt and pepper. In a sauté pan over medium heat sear the top side of the breast. Turn the breast and reduce the heat. Continue to cook the breast until done – with an internal temperature of 165˚. Remove from the pan and allow to rest for 5 minutes. Slice and place on a platter accompanied with the citrus basil cream.

Basil citrus cream
¼ cup orange juice concentrate
Lemon juice, from the zested lemon
1 Tbsp sugar
½ cup cream
3 – 4 fresh basil leaves

In a small sauce pan, reduce the orange juice concentrate, lemon juice, and sugar by half. Add in cream and reduce by half or until thick. Add in the basil leaves to extract the flavor and remove, season with salt and pepper