Pan-Seared Chicken with Italian Salsa Verde

Pan-Seared Chicken with Italian Salsa Verde
Photo by Lee Harrelson


  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 4 (2-inch) fresh mint sprigs
  • ¾ cup fresh flat-leaf parsley leaves
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 (2-ounce) slice peasant bread, crust removed
  • 1 teaspoon bottled minced garlic
  • + 5 more ingredients
    • 1 teaspoon capers, rinsed and drained
    • ¼ teaspoon salt
    • 5 teaspoons olive oil, divided
    • 2 tablespoons water
    • 1 tablespoon all-purpose flour

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 ...

View full recipe at My Recipes


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