Chicken Tonnato With Chicken Broth

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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