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.
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
How to Make It
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.
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Great suggestion from the previous reviewer re: deglazing the pan and reheating the pasta in white wine. The sauce was interesting and a nice change of pace. I would NOT recommend making extra chicken to reheat later; the flour coating gets mushy. The sauce freezes well, though.
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