Sauteed Chicken Breasts with Salsa Verde Recipe

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Miriam Garcia Modified: March 21, 2022
Sauteed Chicken Breasts with Salsa Verde Recipe

How To Make Sauteed Chicken Breasts with Salsa Verde

Sink your teeth into these tender sauteed chicken breasts, served with a piquant and spicy salsa verde, for a belly-filling full meal!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • cupflat leaf parsley leaves,lightly packed
  • 3tbspcapers,drained
  • 3garlic cloves
  • 4tsplemon juice
  • 1tspanchovy paste
  • ½tspdijon mustard
  • ¾tspsalt
  • ¼tspfresh ground black pepper
  • ½cupolive oil,plus 1 tbsp
  • 4chicken breasts,boneless
  • ¼tspdried thyme

Instructions

  1. Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and ⅛ teaspoon of the pepper into a food processor or blender. Pulse just to chop, 6 to 8 times.

  2. With the machine running, add the ½ cup of oil in a thin stream to make a slightly coarse puree.

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

  4. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper and the thyme and put them in the hot pan

  5. Cook the chicken for about 5 minutes until brown. Turn and cook for about 3 minutes longer until almost done.

  6. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.

  7. Serve the breasts with their juices and then the salsa verde poured over the top, and enjoy!

Nutrition

  • Calories: 550.62kcal
  • Fat: 43.38g
  • Saturated Fat: 8.42g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 26.43g
  • Polyunsaturated Fat: 6.32g
  • Carbohydrates: 2.24g
  • Fiber: 0.69g
  • Sugar: 0.27g
  • Protein: 37.23g
  • Cholesterol: 112.21mg
  • Sodium: 527.07mg
  • Calcium: 45.00mg
  • Potassium: 464.66mg
  • Iron: 2.36mg
  • Vitamin A: 84.63µg
  • Vitamin C: 16.28mg
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