Chicken Tonnato

Name: Chicken Tonnato
Ingredients: 2 tablespoons butter; 4 skinless chicken breasts about 8 oz each; 1/2 cup white wine; 1 1/4 cups cream; 1 shallot peeled and diced; 1 lemon grated zest; 1 bay leaf; 2 sprigs parsley leaves and stems separated; 6 ounces tuna in olive oil drained; 1/4 cup mayonnaise; 1/3 cup lemon juice; 1 tablespoon capers rinsed and drained; green beans steamed, to serve; cherry tomatoes lightly sauted, to serve

14 ingredients

4 steps

Ingredients

2 tablespoons butter
4 skinless chicken breasts about 8 oz each
1/2 cup white wine
1 1/4 cups cream
1 shallot peeled and diced
1 lemon grated zest
1 bay leaf
2 sprigs parsley leaves and stems separated
6 ounces tuna in olive oil drained
1/4 cup mayonnaise
1/3 cup lemon juice
1 tablespoon capers rinsed and drained
green beans steamed, to serve
cherry tomatoes lightly sauted, to serve

Directions

1

Melt butter in a deep frying pan on high. Season chicken to taste. Cook 3-4 minutes each side, until llightly golden. Transfer to a plate.
2

Add wine to pan, stirring until pan is deglazed and wine slightly reduced. Stir in the cream, half the shallot, lemon zest, bay leaf and parsley stems. Reduce heat to medium, return chicken to pan and simmer, uncovered, 6-8 minutes, until chicken is cooked through and sauce thickens. Remove chicken from pan, discarding parsley stems and bay leaves. Cool sauce slightly.
3

In a food processor, combine tuna, mayonnaise, lemon juice, remaining shallot and half the capers. Add cooled cream sauce and process until smooth. Season to taste.
4

Slice chicken. Top with tuna sauce, parsley leaves and remaining capers. Serve with beans and tomatoes.