Pan-Seared Chicken With Italian Salsa Verde

• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 5 teaspoons olive oil, divided
• 3/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1 teaspoon bottled minced garlic
• 1 teaspoon capers, rinsed and drained
• 4 (2-inch) fresh mint sprigs
• 1 (2-ounce) slice peasant bread, crust removed

1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.
2. Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

flour, salt, freshly ground black pepper, skinless, olive oil, parsley, water, red wine vinegar, garlic, capers, mint sprigs, bread

Taken from www.myrecipes.com/recipe/pan-seared-chicken-with-italian-salsa-verde (may not work)