1. PREPARATION FOR THE CHICKEN: 2. Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel). 3. Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes. 4. Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes. 5. 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. 6. THE SAUCE: 7. Set aside 4 of the anchovies for the garnish. 8. Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans. 9. Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds. 10. 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. 11. At serving time, divide the arugula among four plates. 12. Remove the chicken breasts from the broth with a slotted spoon. 13. Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula. 14. Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets. 15. Sprinkle on some capers and chives and serve at room temperature. 16. Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken. 17. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
