POLLO DI TONNATO (ITALIAN CHICKEN WITH TUNNY SAUCE)
Yield: 4 Servings
This favorite Italian cold dish is the perfect choice for Sunday supper or luncheon. The Italians generally make it with veal (Vitello Tonnato). Chicken breasts are less expensive and just as delicious.
4 chicken breast halves, skinned and boned
Salt and pepper
1 onion, sliced thin
2 sage leaves, or 1 teaspoon dried sage
2 cups white wine
2 cups chicken broth
||Sprinkle the chicken breasts with salt and pepper and set aside. Bring the remaining ingredients to a boil in a deep skillet. Boil, gently, stirring occasionally, 10 minutes. Add the chicken breasts. Cover the skillet and cook the breasts approximately 15 minutes, or until done. Remove the breasts to cool. Strain the broth.
||Cut the breasts lengthwise to create thin slices. Refrigerate in an airtight container covered with the broth.
||Directly before serving, place the chicken slices on plates or a platter and spread with a thin layer of Tonnato.
9 ounces white meat Albacore tuna in water. (6 ounce can plus 3 ounce can)
Juice from 2 lemon
3 tablespoons bottled capers
3 anchovy fillets
1 teaspoon dill weed
1 tablespoon minced parsley
1 small sweet onion
hard boiled eggs
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
Sliced pimento olives
3 thinly- sliced hard boiled eggs for the top
||Drain water from the tuna. Pulvreize tuna with lemon juice in a food processor, or chop fine by hand.
||Combine capers, anchovies, dill, parsley and onion in the processor and pulverize. Mix with the tuna.
||Pulverize 3 hard boiled eggs. Mix into the tuna.
||Stir in mayonnaise. (Add more, to taste) Add salt and pepper to taste. Refrigerate until very cold.
||Spread a thin layer over chicken breasts. Decorate with olives and sliced eggs.