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Chicken with Herb Sauce

Categories: Entertaining, Quick to fix
Type: Main Dishes

A punchy sauce for chicken

Prep Time: prep 10 mins

Cooking Time: cook 30 mins

Serves: makes 4 servings


  • 6 boneless and skinless chicken breasts
  • 1 small onion, sliced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • a few parsley sprigs

For the sauce

  • 1 / 2 cup packed parsley leaves
  • 1 / 2 cup packed basil leaves
  • 1 tbsp nonpareil capers, rinsed
  • 1 tbsp red wine vinegar
  • 2 anchovy fillets in oil, drained
  • 1 garlic clove, minced
  • 1 / 2 cup olive oil
  • salt and freshly ground black pepper
Chicken with Herb Sauce photo

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  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.
  • prep 10 mins; cook 30 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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