Chicken Tonnato

Name: Chicken Tonnato
Ingredients: 1 tablespoon olive oil; Two 12-ounce chicken breasts, boned and halved; 0.5 cup mayonnaise; 1 tablespoon freshly squeezed lemon juice; 4 cups arugula leaves (1 large bunch); 1 small carrot, peeled and finely chopped; 1 rib celery, strings removed and finely chopped; 1 small onion, peeled and finely chopped; 1 medium clove garlic, finely chopped; 1 cup dry white wine; 3 fresh sage leaves; 1 sprig rosemary; 0.5 tablespoon capers, drained; One 6-ounce can light tuna, drained of oil; Salt and freshly ground pepper, to taste

2.8

(21)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.

Ingredients

1 tablespoon olive oil
Two 12-ounce chicken breasts, boned and halved

For the Garnish

½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
4 cups arugula leaves (1 large bunch)

For the Sauce

1 small carrot, peeled and finely chopped
1 rib celery, strings removed and finely chopped
1 small onion, peeled and finely chopped
1 medium clove garlic, finely chopped
1 cup dry white wine
3 fresh sage leaves
1 sprig rosemary
½ tablespoon capers, drained
One 6-ounce can light tuna, drained of oil

For the Seasoning

Salt and freshly ground pepper, to taste

Directions

Heat oven to 425 degrees. 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, capers, and 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