Poached Chicken Breast with Italian Salsa Verde

• Four 8-ounce skinless, boneless chicken breasts
• 2 garlic cloves, smashed
• 1 tablespoon salt
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 cup Italian parsley
• 1 tablespoon capers, drained and rinsed
• 3 anchovy fillets, preferably rinsed salt-packed, minced
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

1. In a large skillet, cover the chicken and garlic with water, add salt and bring to a simmer.
2. Flip the chicken, cover, and cook over low heat until the chicken is cooked through, 12 to 15 minutes.
3. Remove chicken from the poaching liquid, transfer to a cutting board and let rest for 5 minutes.
4. Meanwhile, make the salsa verde.
5. In a food processor, combine the garlic, crushed red pepper, lemon zest and juice, parsley, capers and anchovies and pulse until a coarse paste forms.
6. With the machine on, gradually add the olive oil in a thin stream and process until just combined.
7. Season with salt and pepper.
8. Slice the chicken breast and serve with the salsa verde.

skinless, garlic, salt, garlic, red pepper, lemon zest, lemon juice, italian parsley, capers, anchovy, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/poached-chicken-breast-italian-salsa-verde (may not work)