Chicken Tonnato D'Este
Yield
6 servingsPrep
30 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¼ | cups |
chicken broth
|
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| ½ | cup |
mayonnaise
|
|
| ¼ | cup |
white wine
dry |
*
|
| 4 | each |
anchovy fillets
flat |
*
|
| 1 | tablespoon |
vegetable oil
from anchovies |
|
| 1 | can |
tuna, canned
water packed, drained |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
capers
drained, garnish |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped, (garnish) |
|
| 1 | each |
lemon
(garnish) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | l |
chicken broth
|
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 118 | ml |
mayonnaise
|
|
| 59 | ml |
white wine
dry |
*
|
| 4 | each |
anchovy fillets
flat |
*
|
| 15 | ml |
vegetable oil
from anchovies |
|
| 1 | can |
tuna, canned
water packed, drained |
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
capers
drained, garnish |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped, (garnish) |
|
| 1 | each |
lemon
(garnish) |
|
Directions
Bring 4 cups chicken stock to boil in covered saucepan.
Poach chicken breasts 15 minutes and allow to cool in stock.
For tonnato sauce, in blender or processor, combine mayonnaise, wine, ½ cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended.
Season to taste with salt and pepper.
Remove bones from chicken breasts and cut meat into 1/2" thick slices.
Layer on serving platter, so that they overlap slightly.
Pour tonnato sauce over all.
Sprinkle capers and parsley on top and garnish with lemon slices.
Serve cold or at room temperature.
