FryBoy
New member
This is my absolute favorite summertime chicken dish, served either lukewarm or cold. The sauce is superb!
SLICED CHICKEN BREAST WITH GREEN SAUCE
Petto di Pollo con Salsa Verde
Chicken:
1 onion, peeled and quartered
1 carrot, peeled and cut into 3 or 4 chunks
1 celery stalk, cut into 3 or 4 chunks
4 springs of Italian (flat-leaf) parsley
4 chicken breast halves, skinned and boned
salt
Put the vegetables and salt in a pan with enough water to cover the chicken and bring to boil.
Add chicken to boiling water, return to a boil, reduce to a simmer, and cook about 10 to 15 minutes, until chicken is just barely cooked through.
Remove chicken from pan and set aside. Discard cooking liquid. Chicken may be served hot, but it’s best at room temperature or chilled.
Green Sauce:
½ cup Italian parsley
¼ cup fresh basil
2 large cloves garlic
3 anchovies
2 tablespoons capers
¾ cup olive oil
3 tablespoons red wine vinegar
salt & pepper to taste
Put all ingredients in a container and chop with hand-held blender, food processor, or regular blender, until well mixed, or finely chop everything by hand and mix.
Service:
Slice each breast half crosswise in ½" thick slices and arrange on plate, fanning out slices; top with green sauce.
Good with sliced boiled potatoes (hot or cold), also topped with sauce, cold asparagus or green beans, and crusty bread.
SLICED CHICKEN BREAST WITH GREEN SAUCE
Petto di Pollo con Salsa Verde
Chicken:
1 onion, peeled and quartered
1 carrot, peeled and cut into 3 or 4 chunks
1 celery stalk, cut into 3 or 4 chunks
4 springs of Italian (flat-leaf) parsley
4 chicken breast halves, skinned and boned
salt
Put the vegetables and salt in a pan with enough water to cover the chicken and bring to boil.
Add chicken to boiling water, return to a boil, reduce to a simmer, and cook about 10 to 15 minutes, until chicken is just barely cooked through.
Remove chicken from pan and set aside. Discard cooking liquid. Chicken may be served hot, but it’s best at room temperature or chilled.
Green Sauce:
½ cup Italian parsley
¼ cup fresh basil
2 large cloves garlic
3 anchovies
2 tablespoons capers
¾ cup olive oil
3 tablespoons red wine vinegar
salt & pepper to taste
Put all ingredients in a container and chop with hand-held blender, food processor, or regular blender, until well mixed, or finely chop everything by hand and mix.
Service:
Slice each breast half crosswise in ½" thick slices and arrange on plate, fanning out slices; top with green sauce.
Good with sliced boiled potatoes (hot or cold), also topped with sauce, cold asparagus or green beans, and crusty bread.
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