Chicken With Lemon-Basil Salsa Verde

Chef’s Note

“Allow for the rest time for the salsa verde to meld flavors.  America’s Test Kitchen”








  • 12 cupall-purpose flour
  • 4 boneless skinless chicken breasts, halves trimmed (6-8 ounces each)
  • 1 teaspoon dried herbes de provence
  • salt and pepper (to taste)
  • 3 tablespoons extra virgin olive oil plus 2 teaspoons extra virgin olive oil (divided)
  • 2 zucchini (quartered lengthwise and sliced 1/2 inch thick)
  • 2 yellow squash (summer squash quartered lengthwise and sliced 1/2 inch thick)
  • 2 garlic cloves, minced
  • 12 ouncescherry tomatoes, halved
  • 2 tablespoonscapers, rinsed
  • 14 cupfresh basil, shredded
  • Lemon-Basil Salsa Verde
  • 2 cupsfresh basil
  • 1 teaspoon finely grated lemon zest
  • 2 sliceswhite bread (lightly toasted enough to dry the surface but not browning and cut into 1/2 pieces)
  • 14 cupcapers, rinsed
  • 4 anchovy fillets, rinsed
  • 2 garlic cloves, minced
  • salt and pepper (to taste)
  • 14 cuplemon juice (about 2 lemons)
  • 1 cupextra virgin olive oil
  • Directions

  • Adjust oven rack to middle position and heat oven to 200 degrees. Spread flour in a shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
  • Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes. Transfer chicken to oven safe plate and keep warm in oven while preparing vegetables.
  • Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squashes and cook until well browned, about 10 minutes. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and 1 remaining tablespoon oil. Season with salt and pepper to taste. Serve chicken with vegetables and salsa verde.
  • Salsa Verde:
  • Pulse parsley, bread, capers, anchovies, garlic, and ¼ teaspoon salt in food processor until finely chopped, about 5 pulses. Add lemon juice and pulse briefly to combine.
  • Transfer mixture to a medium bowl and slowly whisk in oil until incorporated. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (salsa verde can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.
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