Chicken with Lemon-Basil Salsa Verde | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Pound chicken breasts, coat in herbes de Provence-seasoned flour, sear until golden, then bake. Sauté zucchini and squashes with tomatoes and capers, finish with basil salsa verde. Perfectly...
Ingredients
- ½ cup all-purpose flour
- 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
- 1 teaspoon herbes de Provence
- salt and pepper
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 zucchini, quartered lengthwise and sliced ½ inch thick
- 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
- 2 garlic cloves, minced
- 12 ounces cherry tomatoes, halved
- 2 tablespoons capers, rinsed
- ¼ cup shredded fresh basil or mint
- 1 recipe Lemon Basil Salsa Verde
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