Chicken w/ Salsa verde

Chicken is arguably the most versatile poultry. You can fry it, grill it, cook it, use it in soups, fajitas, casseroles, etc. The possibilities are endless…

However, for some reason it is challenging being innovative with chicken. At least in my experience,  I tend to rotate through the same 10 recipes without trying something new. I think this all goes back to routine; we are comfortable in a daily work regime, then when it comes to cooking we play safe instead of taking risks. Knowing what you’re successful at creating in the kitchen is great but it doesn’t mean shouldn’t expand your knowledge.

So here is a simple recipe that you can add to your repertoire

INGREDIENTS

  • 2/3 cup lightly packed flat-leaf parsley leaves
  • 3 tablespoons drained capers
  • 3 cloves garlic, 1 whole, 2 minced
  • 4 teaspoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 cup olive oil
  • 4 boneless, skinless chicken breasts
  • 1/4 teaspoon dried thyme

 

DIRECTIONS

  1. Place parsley, capers, garlic clove, lemon juice,  mustard, 1/2 teaspoon of the salt, into a food processor. Pulse just to chop,.
  2. With the machine running, add the 1/2 cup oil to make a slightly coarse puree. Set aside
  3. In a large frying pan, heat the remaining tablespoon of oil over moderate heat
  4. Season the chicken breasts with salt, pepper and thyme. and put them in the hot pan. Cook the chicken until brown, about 5 minutes.
  5.  Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. 
  6. Serve the breasts with their juices and then the salsa verde poured over the top.

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