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Sauteed Chicken Breasts with Salsa Verde

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well.
RECIPE INGREDIENTS
2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
3 cloves garlic, 1 whole, 2 minced
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 cup plus 1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon dried thyme
Sauteed Chicken Breasts with Salsa Verde Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick, Boneless Spring Chicken
 Saucy Chicken Breasts
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 443
Fat. Total: 32g
Protein: 35g
Carbohydrates, Total: 2g
Sodium: 1062mg
% Cal. from Fat: 65%
Cholesterol: 87mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: John, CA Reviewed: 04/06/2009
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!!
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