I made this the other night for dinner, and we liked it very much. I followed the recipe, but did not use brandy in the sauce.
6 boneless, skinless chicken breasts
1 small white or yellow onion, sliced
2 medium carrots, diced (I used carrot sticks that I had on hand.)
2 stalks celery, sliced
1 bay leaf
1 teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups water
4 cups fresh arugula, trimmed and washed (I used baby spinach--Dan doesn't like arugula).
Tonnato Sauce (recipe below)
Extra capers or snipped chives for garnish
In a deep skillet or a large saucepan, combine the onion, carrots, celery, bay leaf, salt, pepper and water. Bring the mixture to a boil and simmer it for 5 minutes.
|Stock for poaching chicken breasts.|
For the Tonnato Sauce:
1 cup mayonnaise
2 tablespoons capers, drained
6 anchovy fillets, minced
1 6-ounce can tuna, packed in oil
1 tablespoon fresh lemon juice
1 tablespoon of water (if needed)
2 tablespoons of brandy (optional)
Kosher salt and freshly ground pepper to taste
In a food processor, combine the mayonnaise, capers, anchovies, tuna and lemon juice. Add the brandy if using, and combine.
|Adding capers to food processor when making sauce.|
|Tonnato sauce garnished with capers.|