I don’t mean to toot my own horn, but dang this is one of the best meals I’ve made in ages. So good, in fact, that I’ve eaten it multiple times this week. I can’t stop thinking about this bright, tangy, herby green sauce and want to put it on everything! I made it over the weekend to drizzle on crispy roasted potatoes and lightly breaded chicken cutlets- both simple elements to a dish that got amped up to super-star-status when I drizzled this herb sauce over the top. I served both the potatoes and chicken alongside a fresh green salad and I can attest that the sauce would do wonders as a salad dressing too, it was all I could do not to lick the plate! Scroll down for the full recipe, and make this one ASAP:

The Best Herb Sauce for Chicken and Potatoes.
Prep time: 
Total time: 
Serves: 1 Cup
  • 3 Tbsp of Fresh Parsley
  • 2 Tbsp of Fresh Basil
  • 2 Tbsp of Fresh Chives
  • 2 Tbsp of Fresh Dill
  • 2 Garlic Cloves
  • 1 Tsp of Capers
  • 3 Tbsp of Mayonaise
  • 1 Tsp of Dijon Mustard
  • 1 Tbsp of Fresh Squeezed Lemon Juice
  • ¼ Tsp of Sugar
  • ¾ Cup of Olive Oil
  • Black Pepper
  1. Combine parsley, basil, chives, dill, garlic cloves and capers in a food processor; pulse to combine.
  2. Add mayonnaise, mustard, lemon juice and sugar to the food processor and continue to pulse the mixture. Once combined, stream in the in the olive oil and continue to mix with the food processor until smooth. Season to taste with black pepper and chill until ready to serve.
  3. Use the sauce to drizzle over crispy chicken cutlets, roasted potatoes, or fresh greens.