Grilled Chicken with Sauce Vert

The summer table for me is the perfect canvas for the marriage of garden, grill and a light bodied, red or white wine and of course, bubbles are always welcome. This recipe of a simple grilled chicken breast served with the classic French green sauce, is perfect for an al fresco evening under the stars.

Ingredients

For the Sauce Vert

-4 salt-packed anchovy fillets, rinsed  

-2 tablespoons salt-packed capers, rinsed  

-3 cups lightly packed parsley leaves  

-1 1/2 cups lightly packed mint leaves

-1/2 cup lightly packed tarragon leaves

-1/2 cup minced chives

-1 medium shallot, coarsely chopped

-2 large garlic clove, crushed

-2 teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice

-1/8 teaspoon crushed red pepper

-1/2 cup extra-virgin olive oil

-Kosher salt  

-Freshly cracked pepper

Method

• In a bowl, cover the anchovies and capers with cold water and let stand for 45 minutes. Drain and pat dry.

• In a food processor, combine all of the ingredients except the olive oil and salt and pulse until finely chopped. Drizzle in the olive oil and process until a smooth sauce forms. Season with salt beingmindful of the salt in the sardines

  Make Ahead

• The sauce can be refrigerated overnight with plastic wrap pressed directly on the surface. Serve at room temperature.

Ingredients

For the Chicken

-2 pasture raised organic boneless chicken breasts, lightly pounded between 2 sheets of plastic wraps

-1 lemon-sliced

-Salt and freshly cracked pepper

-4 tbl extra virgin olive oil

Method

• Combine chicken with all other ingredients in a bowl shallow enough to coat all of the chicken with the lemon sliced layered in between the chicken pieces

• Grill to an internal temperature of 160 degrees

Wine Pairings
Try crisp style stainless steel fermented whites: Italians, like Vernaccia, Falanghina, Soave, Vermentino or Arneis. From France try Loire Valley Sauvignon Blanc. For reds, pair with higher acid options: French Cotes du Rhone, Chianti.