Chicken Tonnato With Chicken Broth

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup sliced onion
• 1/2 cup sliced leek, washed well
• 1 cup sliced button mushrooms
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 5 cups water
• 4 (6 ounce) boneless skinless chicken breast halves (each about 6 ounces)
• 8 ounces cooked angel hair pasta or 8 ounces cooked orzo pasta
• 2 ounces anchovies packed in oil
• 3 ounces tuna (preferably in oil)
• 1 large egg yolk
• 1 tablespoon dijon-style mustard
• 1 tablespoon fresh lemon juice (not the bottled junk)
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon tabasco sauce
• 1/2 cup extra virgin olive oil
• 1 tablespoon drained capers
• 4 cups arugula leaves, washed and dried (loosley packed)
• 1 tablespoon drained capers
• 1 tablespoon minced fresh chives

Recipe

• 1 preparation for the chicken:.
• 2 combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
• 3 bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
• 4 add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
• 5 boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
• 6 the sauce:.
• 7 set aside 4 of the anchovies for the garnish.
• 8 put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
• 9 add the egg yolk, mustard, lemon juice, water, salt, and tabasco and process for a few seconds.
• 10 with the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
• 11 at serving time, divide the arugula among four plates.
• 12 remove the chicken breasts from the broth with a slotted spoon.
• 13 cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
• 14 generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
• 15 sprinkle on some capers and chives and serve at room temperature.
• 16 reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
• 17 enjoy!