- 4
- 15 mins
- 20 mins
Ingredients
- 2/3 2/3 2/3 cup lightly packed flat-leaf parsley leaves
- 3 3 3 tablespoons drained capers
- 3 3 1 2 garlic, 1 whole, 2 minced
- 4 4 4 teaspoons lemon juice
- 1 1 1 teaspoon anchovy paste
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon fresh-ground black pepper
- 1/2 1/2 1 cup plus 1 tablespoon olive oil
- 4 4 1 1/3 skinless chicken breasts (about 1 1/3 pounds in all)
- 1/4 1/4 1/4 teaspoon dried thyme
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Preparation
Step 1
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.
In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.
Date Added:
Makes great sandwiches too!
My wife and I cooked this recipe the other night and really enjoyed it. We had left overs so we sliced the chicken, heated it up on a stove top grill and had sandwiches on large rolls smothered in the verde sauce. YUMMIE!!