Ingredients
- 6 chicken breast (halves)
- 4 flat anchovy fillets
- 1,000 ml chicken stock
- 120 ml mayonnaise
- 60 ml dry wine (white)
- 30 ml lemon juice
- 16 ml oil from anchovies
- 9 gr capers
- 3 gr parsley (chopped fresh)
- 1 package water-packed tuna
- 1 slice lemon
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, half 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 cm 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 0.032258064516129
