Free Recipe Chicken Tonnato
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken Tonnato Recipe
1 tb Olive oil
2 Chicken breasts; (12 oz ea)
Salt; to taste
Freshly-ground black pepper;
-to taste
1 sm Carrot; peeled, chopped fine
1 Celery rib; chopped fine
1 sm Onion; peeled, chopped fine
1 Garlic clove; chopped fine
1 c Dry white wine
3 Fresh sage leaves
1 Sprig rosemary
1/2 tb Capers
6 oz Canned light tuna in oil
1/2 c Mayonnaise
1 tb Fresh lemon juice
4 c Arugula leaves
Chicken Tonnato Preparation
Heat oven to 425 degrees. Bone and halve the chicken breasts. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium-low; cook 5 to 6 minutes. Add wine, and bring to boil. Stir in the herbs, drained capers, and drained tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board. Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce. Makes 4 servings. Source: Martha Stewart Living Magazine, Jun 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 381 Calories (kcal); 31g Total Fat; (76% calories from fat); 14g Protein; 7g Carbohydrate; 17mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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