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See below ingredients and instructions of the recipe
4 1/4 c Chicken stock -drained
6 Chicken breast halves, 2 tb Lemon juice
-skinned 1/4 ts Oregano
1/2 c Mayonnaise Salt and pepper to taste
1/4 c Dry white wine 1 tb Capers, drained (garnish)
4 Flat Anchovy fillets 2 tb Chopped fresh parsley
1 tb Oil from anchovies -(garnish)
1 cn Water packed tuna, (7 oz.), 1 Lemon, sliced (garnish)
Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To, Jim
Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken
breasts 15 minutes and allow to cool in stock.
For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2
cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and
process until well blended. Season to taste with salt and pepper.
Remove bones from chicken breasts and cut meat into 1/2" thick slices.
Layer on serving platter, so that they overlap slightly. Pour tonnato sauce
over all. Sprinkle capers and parsley on top and garnish with lemon slices.
Serve cold or at room temperature. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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