Poached chicken tonnato

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How to make Poached chicken tonnato

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 1/2 cup (150g) gluten-free whole-egg mayonnaise
  • 185g can tuna in olive oil, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon salted capers, rinsed, drained
  • 1L (4 cups) Massel chicken style liquid stock
  • 1/2 cup (125ml) dry white wine
  • 4 x 170g chicken breast fillets
  • 1/4 preserved lemon (see note)
  • 1/2 cup (80g) chopped kalamata olives
  • 2 tablespoons chopped flat-leaf parsley
  • Rocket leaves, to serve

Method

  • Step 1 Blend mayonnaise, tuna, lemon juice, capers and 2 tablespoons stock in a food processor until smooth. Transfer sauce to a bowl, then cover and chill until needed.
  • Step 2 Bring wine and remaining stock to the boil in a pan over high heat. Add chicken, reduce heat to low and simmer for 5 minutes. Turn off heat and stand with lid on for 10 minutes to finish cooking, then drain (you can keep liquid for another use).
  • Step 3 Meanwhile, discard white pith and flesh from preserved lemon, then finely chop rind. Mix with olives and parsley in a bowl.
  • Step 4 Thickly slice chicken and serve on the sauce, with lemon salsa and rocket.

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