Ingredients
⅔cupflat leaf parsley leaves,lightly packed
3tbspcapers,drained
3garlic cloves
4tsplemon juice
1tspanchovy paste
½tspdijon mustard
¾tspsalt
¼tspfresh ground black pepper
½cupolive oil,plus 1 tbsp
4chicken breasts,boneless
¼tspdried thyme
Preparation
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and ⅛ teaspoon of the pepper into a food processor or blender. Pulse just to chop, 6 to 8 times.
With the machine running, add the ½ cup of 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.
In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper and the thyme and put them in the hot pan
Cook the chicken for about 5 minutes until brown. Turn and cook for about 3 minutes longer until almost done.
Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.
Serve the breasts with their juices and then the salsa verde poured over the top, and enjoy!
