Chicken >
| | Chicken Breasts Tonnato
four 1 pound size chicken breasts, split in half
1 large onion, sliced
1 celery stalk, sliced
1 carrot, pared and sliced
2 parsley sprigs
1 teaspoon of salt
1/2 teaspoon of dried thyme leaves
one 10 3/4 ounce can of condensed chicken broth, undiluted
1 cup of water
Tonnato sauce
1 head of iceberg lettuce, shredded
capers
2 tomatoes, each cut into 4 wedges
watercress sprigs
Wash the chicken under cold running water and pat dry with paper towels. In a large skillet, combine chicken, onion, celery, carrot, parsley, salt, thyme, chicken broth and water, bring to boiling.
Reduce heat, simmer, covered, 30 minutes, until chicken is fork tender.
Remove skillet from heat; let chicken cool in the broth. Meanwhile make Tonnato Sauce, reserving 16 anchovies.
remove chicken from broth, strain and reserve broth for future use. Remove and discard skin and bone. Cover and refrigerate.
To serve: On a large round platter lined with shredded lettuce, arrange chicken breasts in a circle. Spoon Tonnato Sauce over each breast. Garnish each breast with 2 anchovy fillets and 2 capers. Place tomato wedges between chicken breasts. Garnish center with watercress. Makes 8 servings
Tonnato Sauce
1 can (2 ounces) of anchovy fillets
1 cup of mayonnaise
one 7 ounce can of tuna, drained
1/2 cup of finely chopped celery
1/2 teaspoon of salt
a dash of black pepper
1 tablespoon of lemon juice
Drain anchovy fillets, chop tow fillets, use rest for garnish. In a blender or food processor, combine chopped anchovies with all remaining ingredients, blend until smooth. Turn into 2 cup container with tight fitting lid, refrigerate, covered until ready to use. Makes 1 1/14 cups. |
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