Information
Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: 4 servings
Notes
A punchy sauce for chicken.
Ingredients
- 6 boneless and skinless chicken breasts
- 1 small onion, sliced
- 1 carrot, chopped
- 1 celery stalk, chopped
- A few parsley sprigs
- 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.
Nutritional Information
Nutrients per serving
385 kcal
4 % daily value
24 % daily value
6 % daily value
561 mg
40 mg
24 g
2 g
1 g
4 g
70 mg
576 mg
4 g
30 g
8 % daily value