Sauteed Chicken Breasts with Salsa Verde Recipe

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.

With the machine running, add the ½ cup of 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 ¼ teaspoon salt and ⅛ teaspoon pepper and the thyme and put them in the hot pan

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

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, and enjoy!