Chicken Tonnato With Chicken Broth

DIRECTIONS

• PREPARATION FOR THE CHICKEN:
• Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
• Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
• Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
• Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
• THE SAUCE:
• Set aside 4 of the anchovies for the garnish.
• Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
• Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
• With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
• At serving time, divide the arugula among four plates.
• Remove the chicken breasts from the broth with a slotted spoon.
• Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
• Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
• Sprinkle on some capers and chives and serve at room temperature.
• Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
• Enjoy!