Chicken Tonnato - cooking recipe

Ingredients

2 tbsp butter
4 None skinless chicken breasts (about 8 oz each)
1/2 cup white wine
1 1/4 cups cream
1 None shallot, peeled and diced
1 None lemon, grated zest
1 None bay leaf
2 sprigs parsley, leaves and stems separated
1 x 6 oz can tuna in olive oil, drained
1/4 cup mayonnaise
1/3 cup lemon juice
1 tbsp capers, rinsed and drained
None None Green beans, steamed, to serve
None None Cherry tomatoes, lightly sauted, to serve

Preparation

Melt butter in a deep frying pan on high. Season chicken to taste. Cook 3-4 minutes each side, until llightly golden. Transfer to a plate.
Add wine to pan, stirring until pan is deglazed and wine slightly reduced. Stir in the cream, half the shallot, lemon zest, bay leaf and parsley stems. Reduce heat to medium, return chicken to pan and simmer, uncovered, 6-8 minutes, until chicken is cooked through and sauce thickens. Remove chicken from pan, discarding parsley stems and bay leaves. Cool sauce slightly.
In a food processor, combine tuna, mayonnaise, lemon juice, remaining shallot and half the capers. Add cooled cream sauce and process until smooth. Season to taste.
Slice chicken. Top with tuna sauce, parsley leaves and remaining capers. Serve with beans and tomatoes.