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Originally Posted by Replaced_Texan

It's as good as I remember. I had some last night, and I went over to her house at lunch to have some more for lunch. Here's the recipe.


1/4 cup chopped flat leaf parsley
1/4 cup fineley chopped drained capers
2 tablespoons finely chopped onion
1 2-ounce can anchovy fillets, drained and chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
Salt
2 cups chicken broth
1 1/2 pounds boned and skinned chicken breasts


In a bowl, whisk togehter the parsley, capers, onions, anchovies, garlic, mustard and lemon juice. Stir in the olive oil and salt. (I chop the parsley, onion, and garlic together in the food processor first. Then use the bowl of that for mixing the rest of the ingredients.)

Cover and let stand at room temperature for one hour, or refrigerate for up to 1 week. Stir and taste for seasoning before using.

In a medium saucepan, bring the chicken brother to a simmer. Add chicken breasts, cover and simmer, turning once, until the chicken is just cooked through, about 5 minutes.

Drain the chicken (saving the broth to make chicken soup with later!!) and cut into thin crosswise slices. Arrange on a platter. Drizzle with the sauce and serve.

I thought this sounded good so I made it last night. It was very tasty, but I was really unhappy about having to touch and chop up the anchovies because the texture is so off-putting to me. Is there anything that can be substituted for the anchovies? Have you tried to make it without the anchovies and if so, how was the result?