Chicken tonnato d'este
Yield: 6 servings
Ingredients:
- 4 1/4 c Chicken stock -drained
- 6 Chicken breast halves
- 2 tb Lemon juice -skinned 1/4 ts Oregano
- 1/2 c Mayonnaise Salt and pepper to taste
- 1/4 c Dry white wine 1 tb Capers drained (garnish)
- 4 Flat Anchovy fillets 2 tb Chopped fresh parsley
- 1 tb Oil from anchovies -(garnish)
- 1 cn Water packed tuna (7 oz.)
- 1 Lemon
Instructions:
sliced (garnish) Keywords: For April Who Don't Like Mussels Send Anchovy To Jim 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 1/2 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. Serves 6. SOURCE: *Quick Italian Cuisine International Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
