Pan-Seared Chicken with Italian Salsa Verde

Pan-Seared Chicken with Italian Salsa Verde Recipe
Lee Harrelson
The fresh flavors of parsley and mint carry the piquant capers, garlic, and vinegar in this simple chicken recipe. It's especially good atop fettuccine.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons salsa verde)

Recipe from

Cooking Light

Nutritional Information

Calories 280
Caloriesfromfat 27 %
Fat 8.3 g
Satfat 1.5 g
Monofat 4.7 g
Polyfat 1.3 g
Protein 40.9 g
Carbohydrate 8.1 g
Fiber 1 g
Cholesterol 99 mg
Iron 2.7 mg
Sodium 345 mg
Calcium 51 mg

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons olive oil, divided
3/4 cup fresh flat-leaf parsley leaves
2 tablespoons water
2 tablespoons red wine vinegar
1 teaspoon bottled minced garlic
1 teaspoon capers, rinsed and drained
4 (2-inch) fresh mint sprigs
1 (2-ounce) slice peasant bread, crust removed

Preparation

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.

Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

Kate Washington,

Cooking Light

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note