Ingredients

2 chicken breasts

500mls chicken stock

handful parsley

handful basil

1 tbsp capers

1 clove garlic

1 tsp Dijon mustard

2 tbsp olive oil

1 lemon, juiced

Method

Boil the stock, reduce the heat and add the chicken.

Simmer for about 20 minutes until the chicken is cooked through and drain.

Meanwhile make the salsa verde.

SALSA VERDE

Blitz the lemon juice, herbs, capers, garlic, mustard and olive oil in a food processor.

If the salsa is a little too thick add a touch water.

Serve the chicken with salsa verde, new potatoes and fine green beans.

Cooks Comments and Tips

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