How to Make Best Chimichurri Sauce

Pan-Seared Chimichurri Chicken

Some folks like it rough chopped with a lot of texture and others (like me!) prefer it blended smooth.

Recipe Summary Pan-Seared Chimichurri Chicken

Not only is this a quick and easy entree, but it is so tasty. The chimichurri sauce is amazing! I'm not a big fan of pesto and have now found a wonderful, garlicky substitute that my whole family loved! Serve with white or brown rice. Save any leftover chimichurri sauce in a sealed container in the refrigerator for future use.

Ingredients | Best Chimichurri Sauce

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 (16 ounce) package boneless chicken breast tenders

salt and ground black pepper to taste

⅔ cup extra-virgin olive oil

1 medium onion, peeled and cut in half

½ cup parsley, rinsed

¼ cup cilantro, rinsed

2 tablespoons lemon juice

1 clove garlic, peeled

½ teaspoon salt

Directions

Heat butter and olive oil in a deep skillet or cast iron pan over medium heat. Add garlic; cook and stir until golden brown, about 1 minute. Season chicken with salt and pepper. Add to the skillet and cook until browned on each side, no longer pink in the center, and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.

Spoon chimichurri sauce over chicken tenders; serve.

You may substitute 3 shallots for the onion for a milder flavor.

Any meat--lamb, pork, or beef-- would work great also.

Info | Best Chimichurri Sauce

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Pan-Seared Chimichurri Chicken

Meat and Poultry Recipes, Chicken,

Images of Best Chimichurri Sauce

Best Chimichurri Sauce - The best chimichurri sauce for your home one of life's great joys is the wonderful combination of the best chimichurri sauce (gardel's) layed on top of a perfectly grilled steak.