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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 6
4 ¼ cups chicken stock
6 chicken breast halves, skinned
½ cup mayonnaise
¼ cup dry white wine
4 flat anchovy fillets
1 tablespoon oil from anchovies
1 can water packed tuna, (7 ounce.), drained
2 tablespoon lemon juice
¼ teaspoon oregano
1 tablespoon capers, drained (garnish)
2 tablespoon chopped fresh parsley (garnish)
1 lemon, sliced (garnish)
Salt and pepper to taste
Bring 4 cups of chicken stock to a boil in a covered saucepan. Poach chicken breasts for 15 minutes and allow to cool in the stock. For the tonnato sauce, in a blender or processor, combine the mayonnaise, wine, ½ cup stock, anchovies, oil from anchovies, tuna, lemon juice and oregano and process until well blended. Season to taste with salt and pepper. Remove bones from chicken breasts and cut meat into ½ inch 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.