Pan-Seared Chicken with Italian Salsa Verde

Pan-Seared Chicken with Italian Salsa Verde
The recipe Pan-Seared Chicken with Italian Salsa Verde is ready in about 45 minutes and is definitely a super dairy free option for lovers of Mediterranean food. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 292 calories, 38g of protein, and 10g of fat. This recipe serves 4. Head to the store and pick up salt, mint sprigs, wine vinegar, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat.
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2
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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3
Add chicken to pan; cook 6 minutes on each side or until done.
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Whole ChickenWhole Chicken
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4
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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Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.
Burn Cottage Cashburn Pinot Noir
Burn Cottage Cashburn Pinot Noir
Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.