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!
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!
- 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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