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Salsa Verde for Poached Chicken Breast
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1/4 cup finely chopped shallot
2 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil
4 anchovy fillets, coarsely chopped
1 tablespoon capers, coarsely chopped
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt, plus more to taste
2 1/4 cups fresh parsley leaves, chopped
1/4 cup fresh tarragon leaves, chopped
Gallery
Salsa Verde for Poached Chicken Breast
Recipe Summary
Yield: Makes about 1 cup
Gallery
Salsa Verde for Poached Chicken Breast
Salsa Verde for Poached Chicken Breast
Salsa Verde for Poached Chicken Breast
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1/4 cup finely chopped shallot
- 2 tablespoons champagne vinegar
- 1/4 cup extra-virgin olive oil
- 4 anchovy fillets, coarsely chopped
- 1 tablespoon capers, coarsely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon coarse salt, plus more to taste
- 2 1/4 cups fresh parsley leaves, chopped
- 1/4 cup fresh tarragon leaves, chopped
Directions
Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.
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Reviews
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Add Rating & Review
All Reviews for Salsa Verde for Poached Chicken Breast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Salsa Verde for Poached Chicken Breast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
