In a saucepan place the onion, carrot, celery, parsley, and enough water to cover the chicken later. Bring to a boil. Add the chicken breasts and salt to taste, and cook at a brisk simmer until they are tender, about 10-15 minutes. Remove chicken from the poaching liquid. Remove the skin and let chicken cool a while. Cut chicken into thin slices. Arrange slices on a platter, and if preparing in advance, cover with plastic wrap, and set aside.
In a small bowl combine the chopped parsley, basil, garlic, anchovies and capers. Stir in olive oil and vinegar, and season with salt and pepper to taste.
To serve, spoon parsley sauce over the top of the sliced chicken. If preparing the chicken in advance, ad the sauce just before ser ing to maintain its bright green color.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 440 (82%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 58.2mg||18 %|
|Sodium 211.7mg||7 %|
|Potassium 372.9mg||10 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3.7g|
|Protein 19.8g||28 %|
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Calories per serving: 538
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