Chicken Veneto
INGREDIENTS:
4 1/4 c Chicken stock -drained
6 Chicken breast halves, 2 tb Lemon juice
-skinned 1/4 ts Oregano
1/2 c Mayonnaise Salt and pepper to taste
1/4 c Dry white wine 1 tb Capers, drained (garnish)
4 Flat Anchovy fillets 2 tb Chopped fresh parsley
1 tb Oil from anchovies -(garnish)
1 cn Water packed tuna, (7 oz.), 1 Lemon, sliced (garnish)
4 1/4 c Chicken stock -drained
6 Chicken breast halves, 2 tb Lemon juice
-skinned 1/4 ts Oregano
1/2 c Mayonnaise Salt and pepper to taste
1/4 c Dry white wine 1 tb Capers, drained (garnish)
4 Flat Anchovy fillets 2 tb Chopped fresh parsley
1 tb Oil from anchovies -(garnish)
1 cn Water packed tuna, (7 oz.), 1 Lemon, sliced (garnish)
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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, 1/2 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 1/2" 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.
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, 1/2 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 1/2" 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.