Sautéed Chicken Breasts with Salsa Verde

Name: Sautéed Chicken Breasts with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon anchovy paste; 3 Tbsps drained capers; 1 teaspoons Dijon mustard; 0 teaspoons dried thyme; 158 milliliters lightly packed flat-leaf parsley leaves; 0 teaspoons fresh-ground black pepper; 4 teaspoons lemon juice; 118 milliliters olive oil; 1 teaspoons salt; 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all); 3 cloves garlic, 1 whole, 2 minced

Sautéed Chicken Breasts with Salsa Verde

Sautéed Chicken Breasts with Salsa Verde is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 381 calories, 25g of protein, and 30g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mexican food. A mixture of olive oil, fresh-ground pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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 slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.

Ingredients you will need

Whole Garlic Cloves

Anchovy Paste

Lemon Juice

Salsa Verde

Mustard

Parsley

Capers

Pepper

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer.

Ingredients you will need

Chicken Breast

Whole Chicken

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.

Ingredients you will need

Minced Garlic

Equipment you will use

Frying Pan

Serve the breasts with their juices and then the salsa verde poured over the top.

Ingredients you will need

Salsa Verde

Wine Recommendation: Clean, crisp, lightly fruity Italian whites were made for dishes like this. A Soave Classico or Vernaccia di San Gimignano will stand back and let the main course take center stage.

Ingredients you will need

Soave

Wine

Equipment

Food Processor

Blender

Frying Pan

Ingredients

Servings:

1teaspoon

anchovy paste 3Tbsps

drained capers 1teaspoons

Dijon mustard 0teaspoons

dried thyme 158milliliters

lightly packed flat-leaf parsley leaves 0teaspoons

fresh-ground black pepper 4teaspoons

lemon juice 118milliliters

olive oil 1teaspoons

salt 4

boneless, skinless chicken breasts (about 1 1/3 pounds in all)3cloves

garlic, 1 whole, 2 minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.