Sautéed Chicken Breasts with Salsa Verde

Sautéed Chicken Breasts with Salsa Verde
Photo by © Melanie Acevedo

Ingredients

  • 3 tablespoons drained capers
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • ½ cup plus 1 tablespoon olive oil
  • 4 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon fresh-ground black pepper
  • ¾ teaspoon salt
  • + 4 more ingredients
    • 2/3 cup lightly packed flat-leaf parsley leaves
    • 1 teaspoon anchovy paste
    • ¼ teaspoon dried thyme
    • 3 cloves garlic, 1 whole, 2 minced

1. Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a ...

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