Name: Sautéed Chicken Breasts with Salsa Verde
Yield: 4
Ingredients: c. lightly packed flat-leaf parsley leaves -; 3 tbsp. drained capers -; 3 cloves garlic -; 4 tsp. lemon juice -; 1 tsp. anchovy paste -; 1/2 tsp. Dijon mustard -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1/2 c. plus 1 tablespoon olive oil -; 4 boneless -; 1/4 tsp. dried thyme -

Sautéed Chicken Breasts with Salsa Verde

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Ingredients for - Sautéed Chicken Breasts with Salsa Verde

1. c. lightly packed flat-leaf parsley leaves -

2. 3 tbsp. drained capers -

3. 3 cloves garlic -

4. 4 tsp. lemon juice -

5. 1 tsp. anchovy paste -

6. 1/2 tsp. Dijon mustard -

7. 3/4 tsp. salt -

8. 1/4 tsp. fresh-ground black pepper -

9. 1/2 c. plus 1 tablespoon olive oil -

10. 4 boneless -

11. 1/4 tsp. dried thyme -

How to cook deliciously - Sautéed Chicken Breasts with Salsa Verde

1. Stage

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. Stage

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.

3. Stage

Wine Recommendation: 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.