Sauteed Chicken Breasts with Salsa Verde

1. 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.

2. 2

   Pulse just to chop, six to eight times.

3. 3

   With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree.

4. 4

   Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.

5. 5

   In a large frying pan, heat the remaining tablespoon of oil over moderate heat.

6. 6

   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.

7. 7

   Cook the chicken until brown, about 5 minutes.

8. 8

   Turn and cook until almost done, about 3 minutes longer.

9. 9

   Add the minced garlic and cook for 30 seconds, stirring.

10. 10

    Cover the pan, remove from the heat, and let steam 5 minutes.

11. 11

    Serve the breasts with their juices and then the salsa verde poured over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.