Lee Harrelson
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.

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

lindatiki's Review

March 19, 2009
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.