[this is high in sodium... so do not use is you are on a low
sodium diet. Anchovies and capers have salt so if using leave
the added salt out. Also, consider rinsing the capers to
remove some of the salt. Take care, Gloria]
Found at: www.cooking. com
Source: Quick From Scratch - Italian
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 sauteed and grilled foods
as well.
Active Time: 15 Min
Total Time: 20 Min
Serves: 4
2/3 cup lightly packed flat-leaf parsley leaves
3 Tbsp drained capers
3 cloves garlic, 1 whole, 2 minced
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 cup PLUS 1 Tbsp olive oil
4 boneless, skinless chicken breasts (about 1 1/3 lb in all)
1/4 tsp dried thyme
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.
Serves: 4
Nutrition per Serving:
443 Calories, 65% Cal. from Fat, 32g Total Fat, 0g Saturated Fat,
87mg Cholesterol, 2g Total Carbs, 0g Fiber, 1062mg Sodium,
35g Protein
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