Sauteed Chicken Breasts with Salsa Verde

By Janes_kitchen

Ingredients

• 2/3 C lightly packed flat-leaf parsley
• leaves
• 3 TBL drained capers
• 3 cloves garlic, 1 whole, 2 minced
• 4 tsp lemon juice
• 1 tsp anchovy paste
• 1/2 tsp dijon mustard
• 34 tsp salt
• 1/4 tsp ground black pepper
• 1/2 C + 1 TBL olive oil
• 4 boneless, skinless chicken breasts
• abt. 1 1/3LBS in all
• 1/4 tsp dried thyme

Details

Servings 4

Preparation

Step 1

put 1st 6 ingredients + 1/2 tsp of the salt & 1/8 tsp of the pepper into
food processor or blender
pulse just to chop - 6-8 times
with machine running, add 1/2C oil in thin stream to make slightly coarse puree
leave this salsa verde in food processor
if necessary, pulse to re-emulsify just before serving

in lg. frying pan, heat remaining TBL of oil over mod heat
season chicken breasts w/ remaining 1/4tsp salt & 1/8 tsp pepper & thyme & put them in hot pan
cook chicken until brown - abt 5 min
turn & cook until almost done - abt 3 min longer
add minced garlic & cook for 30 seconds, stirring
cover pan, remove from heat & let steam abt 5 min

serve breasts w/ their juices & then the salsa verde poured over the top