Recipes for the Web

Barrington Software Incorporated

Chicken Tonnato

Serves 4

1 tablespoon olive oil

2 twelve-ounce chicken breasts, boned and halved

Salt and freshly ground black pepper

1 small carrot, peeled and finely chopped

1 rib celery, strings removed and finely chopped

1 small onion, peeled and finely chopped

1 medium clove garlic, finely chopped

1 cup dry white wine

3 fresh sage leaves

1 sprig fresh rosemary

1/2 tablespoon capers, drained

1 six-ounce can light tuna, drained of oil

1/2 cup Homemade Mayonnaise, or prepared

1 tablespoon freshly squeezed lemon juice

4 cups arugula leaves (1 large bunch)

1. Preheat oven to 425°. Heat oil in ovenproof skillet over high heat. Season chicken with salt

and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute.

Remove chicken; add vegetables. Reduce heat to medium low; cook 5 to 6 minutes.

2. Add wine, and bring to boil. Stir in the herbs, capers, and tuna; add chicken. Transfer skillet to

oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to

cutting board.

3. Discard herbs. Let tuna cool; purée until smooth. Add mayonnaise and juice. Slice chicken;

arrange over arugula. Top with chilled sauce.

Photograph by: Gentl & Hyers

From Martha Stewart

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