Chicken Tonnato With Chicken Broth - cooking recipe

Ingredients

CHICKEN
1/2 cup sliced onion
1/2 cup sliced leek, washed well
1 cup sliced white button mushrooms
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 cups water
4 (6 ounce) boneless skinless chicken breast halves (each about 6 ounces)
8 ounces cooked angel hair pasta or 8 ounces cooked orzo pasta
TUNA SAUCE
2 ounces anchovies packed in oil
3 ounces tuna (preferably in oil)
1 large egg yolk
1 tablespoon dijon-style mustard
1 tablespoon fresh lemon juice (not the bottled junk)
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
1/2 cup extra virgin olive oil
1 tablespoon drained capers
4 cups arugula leaves, washed and dried (loosley packed)
1 tablespoon drained capers
1 tablespoon minced fresh chives

Preparation

PREPARATION FOR THE CHICKEN:
Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
THE SAUCE:
Set aside 4 of the anchovies for the garnish.
Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
At serving time, divide the arugula among four plates.
Remove the chicken breasts from the broth with a slotted spoon.
Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
Sprinkle on some capers and chives and serve at room temperature.
Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
Enjoy!