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Sautéed Chicken Breasts with Salsa Verde
© David De Vleeschauwer

Sautéed Chicken Breasts with Salsa Verde

  • SERVINGS: 4
  • FAST

In Italy, piquant salsa verde often accompanies poached chicken or fish and boiled meat. The tangy green sauce is also delicious on sautéed and grilled foods.

  1. 2/3 cup lightly packed flat-leaf parsley leaves
  2. 3 tablespoons drained capers
  3. 3 cloves garlic, 1 whole, 2 minced
  4. 4 teaspoons lemon juice
  5. 1 teaspoon anchovy paste
  6. 1/2 teaspoon Dijon mustard
  7. 3/4 teaspoon salt
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1/2 cup plus 1 tablespoon olive oil
  10. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  11. 1/4 teaspoon dried thyme
  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.
  2. 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.

Suggested Pairing

Clean, crisp, lightly fruity Italian whites were made for dishes like this. A Soave Classico or Vernaccia di San Gimignano will stand back and let the main course take center stage.

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