Sauté Chicken with Parsley Anchovy Sauce

anchovy fillets

🥗Healthier: canned sardines

💰Cheaper: canned tuna

Sardines provide similar umami flavor, while tuna is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Thighs are juicier and cheaper than breasts.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor, while broth is more affordable.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is cost-effective.

Marinate chicken with salt, black pepper, and thyme for 2 hours.

Smash garlic cloves without peeling them and add to the chicken for flavor.

Heat a hot plate and place the chicken skin-side down to cook.

Cook the chicken until golden brown, then flip it over.

Add white wine to the skillet and cover, cooking for about 15 minutes.

Remove the chicken and set aside.

In a food processor, add roasted garlic, capers, and parsley, and chop roughly.

Add truffle oil to the mixture in the food processor and blend until combined.

Taste the mixture and adjust salt as needed.

Return the chicken to the skillet to warm through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens