A punchy sauce for chicken.
Yield: 4 servings
Prep Time: 10 mins
Cooking Time: 30 mins
Ingredients
For the chicken
- 6 boneless and skinless chicken breasts
- 1 small onion, sliced
- 1 carrot, chopped
- 1 celery stalk, chopped
- a few parsley sprigs
For the sauce
- ½ cup packed parsley leaves
- ½ cup packed basil leaves
- 1 tbsp nonpareil capers, rinsed
- 1 tbsp red wine vinegar
- 2 anchovy fillets in oil, drained
- 1 garlic clove, minced
- ½ cup olive oil
- salt and freshly ground black pepper
Directions
1. Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan. Add the onion, carrot, celery, and parsley and enough water to cover. Cover with aluminum foil. Bake for 30 minutes. Remove from the oven, uncover, and let cool.
2. Pulse the parsley, basil, capers, vinegar, anchovies, and garlic in a food processor until combined. With the machine running, slowly pour in the oil. Season with salt and pepper.
3. Remove the chicken from the liquid and thinly slice across the grain. Transfer to a platter, top with the sauce, and serve.
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