Sautéed Chicken Breasts with Salsa Verde

Ingredients

• 1 teaspoon anchovy paste 
• 3 tablespoons capers drained
• 0.5 teaspoon dijon mustard 
• 0.3 teaspoon thyme leaves dried
• 0.7 cup lightly flat-leaf parsley leaves packed
• 0.3 teaspoon fresh-ground pepper black
• 4 teaspoons juice of lemon 
• 0.5 cup olive oil 
• 0.8 teaspoon salt 
• 4  chicken breasts boneless skinless ()
• 3 cloves garlic whole minced

Equipment

• food processor
• frying pan
• blender

Directions

1. 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.
2. 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.
3. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes.
4. Serve the breasts with their juices and then the salsa verde poured over the top.
5. 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.