0.0 0

Poached Chicken Breast with Italian Salsa Verde

Poaching is an overlooked method for cooking chicken breast. The gentle, even heat of barely simmering water results in juicy, tender meat that is perfect for shredding into a quick soup or making into chicken salad. Here, poached chicken is paired with a simple green sauce based on flavorful staples you may already have on hand: anchovies, parsley, olive oil and lemon zest. If possible, use rinsed salt-packed anchovies (rather than oil packed) for the best flavor.

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • Four 8-ounce skinless, boneless chicken breasts
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
salsa verde
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup Italian parsley
  • 1 tablespoon capers, drained and rinsed
  • 3 anchovy fillets, preferably rinsed salt-packed, minced
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. In a large skillet, cover the chicken and garlic with water, add salt and bring to a simmer. Flip the chicken, cover, and cook over low heat until the chicken is cooked through, 12 to 15 minutes. Remove chicken from the poaching liquid, transfer to a cutting board and let rest for 5 minutes.
  2. Meanwhile, make the salsa verde. In a food processor, combine the garlic, crushed red pepper, lemon zest and juice, parsley, capers and anchovies and pulse until a coarse paste forms. With the machine on, gradually add the olive oil in a thin stream and process until just combined. Season with salt and pepper.
  3. Slice the chicken breast and serve with the salsa verde.

Make Ahead

The salsa verde can be refrigerated overnight.


Tip: Prepare a double batch of salsa verde--it makes a meal of the most basic cooked meats, grains, or veggies instantly. Tip: Make a chicken salad with leftovers using a half-and-half mix of salsa verde and mayonnaise or yogurt. Tip: Chop leftover chicken and toss with salsa verde. Use this mixture, loosened with pasta cooking water, to dress whole-wheat orecchiette. One serving: 467 cal, 30 gm fat, 5 gm sat fat, 2.4 gm carb, 1 gm fiber, 46 gm protein.

Contributed By Photo © Sneh Roy Published September 2013

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


466171 2013-12-06 Joy Manning well-being|poaching|italian|4|fast|healthy|web-exclusive|weeknight-dinner september-2013 recipes,poached-chicken-breast-with-italian-salsa-verde 466171