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Poached Chicken with Salsa Verde Herb Sauce Recipe

Poached Chicken with Salsa Verde Herb Sauce Recipe - 6 servings


6 boneless chicken breasts, each about 175 g

600 ml chicken stock, preferably homemade


For the salsa verde:

2 garlic cloves, peeled and chopped

4 tablespoons freshly chopped parsley

3 tablespoons freshly chopped mint

2 teaspoons capers

2 tablespoons chopped gherkins (optional)

2-3 anchovy fillets in olive oil, drained and finely chopped (optional)

1 handful wild rocket leaves, chopped (optional)

2 tablespoons lemon juice or red wine vinegar

125 ml extra virgin olive oil

Salt and freshly ground black pepper

Sprigs of mint, to garnish


Place the chicken breasts with the stock in a large frying pan and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until cooked. Leave to cool in the stock. To make the salsa verde, you need a food processor. Switch on the motor, then drop in the garlic cloves and chop finely. Add the parsley and mint and, using the pulse button, pulse 2-3 times. Add the capers and, if using, the gherkins, anchovies and rocket. Pulse 2-3 times until the sauce is evenly textured. With the machine still running, pour in the lemon juice and red wine vinegar, then add the olive oil in a slow, steady stream until the sauce is smooth. Season to taste with salt and pepper, then transfer to a large serving bowl and reserve. Carve each chicken breast into thick slices and arrange on serving plates, fanning out the slices slightly. Spoon over a little of the salse verde on each chicken breast, garnish with sprigs of mint and serve immediately with freshly cooked vegetables.

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