Pan-Seared Chicken With Italian Salsa Verde

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1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless, boneless chicken breast halves

5 teaspoons olive oil, divided

3/4 cup fresh flat-leaf parsley leaves

2 tablespoons water

2 tablespoons red wine vinegar

1 teaspoon bottled minced garlic

1 teaspoon capers, rinsed and drained

4 (2-inch) fresh mint sprigs

1 (2-ounce) slice peasant bread, crust removed

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