Pan-Seared Chicken with Italian Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The fresh flavors of parsley and mint carry the piquant capers, garlic, and vinegar in this simple chicken recipe. It's especially good atop fettuccine. Ingredients:
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
5 teaspoons olive oil, divided |
3/4 cup fresh flat-leaf parsley leaves |
2 tablespoons water |
2 tablespoons red wine vinegar |
1 teaspoon bottled minced garlic |
1 teaspoon capers, rinsed and drained |
4 (2-inch) fresh mint sprigs |
1 (2-ounce) slice peasant bread, crust removed |
Directions:
1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.
2. Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.
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