Chicken Tonnato With Chicken Broth
MAKE IT SHINE!
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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:
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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