Chicken Tonnato (lightened & Brightened)

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 16 ounces chicken breasts (4 oz each, skinned & boneless)
• 1 small onion (sliced)
• 1 bay leaf
• 4 black peppercorns
• 1 1/2 cups chicken stock
• 1 (7 ounce) can tuna (packed in brine, drained well)
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons lemon juice
• 1 red bell pepper (cut in thin julienne strips)
• 48 small capers (well-drained)

Recipe

• 1 put chicken breasts in a lrg saucepan in a single layer. add onion, bay leaf, stock & peppercorns. bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
• 2 turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. set aside.
• 3 boil stock till reduced to approx 5 tablespoons strain thru a fine sieve & allow to cool.
• 4 put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (i will use my immersion blender for this step).
• 5 stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
• 6 arrange strips of red bell pepper in a lattice pattern over ea breast. put a caper in the center of ea square. chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.