Name: Chicken Tonnato With Chicken Broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 cup sliced onion; 1/2 cup sliced leek, washed well; 1 cup sliced white button mushrooms; 1/2 cup diced carrot; 1/2 cup diced celery; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 5 cups water; 4 (6 ounce) boneless skinless chicken breast halves (each about 6 ounces); 8 ounces cooked angel hair pasta or 8 ounces cooked orzo pasta; 2 ounces anchovies packed in oil; 3 ounces tuna (preferably in oil); 1 large egg yolk; 1 tablespoon dijon-style mustard; 1 tablespoon fresh lemon juice (not the bottled junk); 1 tablespoon water; 1/4 teaspoon salt; 1/4 teaspoon Tabasco sauce; 1/2 cup extra virgin olive oil; 1 tablespoon drained capers; 4 cups arugula leaves, washed and dried (loosley packed); 1 tablespoon drained capers; 1 tablespoon minced fresh chives

Recipe by Manami

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Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!

Ready In:: 45mins
Serves:
Units:

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ingredients

CHICKEN
¹⁄₂ cup sliced onion
¹⁄₂ cup sliced leek, washed well
1 cup sliced white button mushrooms
¹⁄₂ cup diced carrot
¹⁄₂ cup diced celery
1 teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
5 cups water
4 (6 ounce) boneless skinless chicken breast halves (each about 6 ounces)
8 ounces cooked angel hair pasta or 8 ounces cooked orzo pasta
TUNA SAUCE
2 ounces anchovies packed in oil
3 ounces tuna (preferably in oil)
1 large egg yolk
1 tablespoon dijon-style mustard
1 tablespoon fresh lemon juice (not the bottled junk)
1 tablespoon water
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon Tabasco sauce
¹⁄₂ cup extra virgin olive oil
1 tablespoon drained capers
4 cups arugula leaves, washed and dried (loosley packed)
1 tablespoon drained capers
1 tablespoon minced fresh chives

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!

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RECIPE MADE WITH LOVE BY

@Manami

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@Manami

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"Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!"

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creation by Manami

2/23/2007

Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!