2011 August food and wine recipe chicken breast with anchovy basil pan sauce
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
From the recipe name, it sounds as though the anchovies are an essential component. You could use anchovy paste. But if you are opposed to anchovies, I would find another recipe.
Yeah, I use a different recipe. Anchovies lend an unctuous and fairly distinct quality. You could do a chicken breast with lemon, basil and caper sauce....
Anchovies give a great distinct taste that is so Mediterranean. To keep the Mediterranean salty taste try chopped olives or capers.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.