Sautéed Chicken Breasts With Salsa Verde

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2/3 cup lightly packed flat-leaf parsley leaves

3 tablespoons drained capers

3 cloves garlic, 1 whole, 2 minced

4 teaspoons lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Dijon mustard

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/2 cup plus 1 tablespoon olive oil

4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

1/4 teaspoon dried thyme

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