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Pan-Seared Chicken with Italian Salsa Verde

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.