Chicken Tonnato with Arugula, Tomatoes and Olives

Name: Chicken Tonnato with Arugula, Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 skinless, boneless chicken breast halves, (about 2 1/2 pounds); 4 cups fat-free chicken broth; 1 small carrot, thinly sliced; One 6-ounce can olive oilpacked tuna, drained; 4 oil-packed anchovy fillets; 1/2 cup mayonnaise; 2/3 cup sour cream; Salt and freshly ground pepper; 3 bunches arugula (3/4 pound), stemmed; 1 pint grape tomatoes, halved; 1/2 cup pitted Gaeta olives; 1 tablespoon capers, drained; Lemon wedges and crusty bread, for serving

Servings: persons

6 skinless, boneless chicken breast halves, (about 2 1/2 pounds)
4 cups fat-free chicken broth
1 small carrot, thinly sliced
One 6-ounce can olive oilpacked tuna, drained
4 oil-packed anchovy fillets
1/2 cup mayonnaise
2/3 cup sour cream
Salt and freshly ground pepper
3 bunches arugula (3/4 pound), stemmed
1 pint grape tomatoes, halved
1/2 cup pitted Gaeta olives
1 tablespoon capers, drained
Lemon wedges and crusty bread, for serving

1
In a large Dutch oven or enameled cast-iron casserole, cover the chicken breasts with the broth, add the sliced carrot and bring to a boil over high heat.
2
Reduce the heat to moderately low, cover and simmer the chicken breasts until just cooked through, about 15 minutes.
3
Transfer the chicken to a plate to cool.
4
Increase the heat to high and continue to cook the carrot until tender, about 10 minutes.
5
Using a slotted spoon, transfer the carrot to a food processor.
6
Add the tuna, anchovies and mayonnaise and process until smooth.
7
Add the sour cream and 1/4 cup of the chicken broth, season with salt and pepper and blend the tonnato sauce until very smooth.
8
Slice the chicken breasts on the diagonal 1/4 inch thick.
9
Pour about 1/2 cup of the sauce onto a large serving platter.
10
Top with the arugula and sliced chicken.
11
Pour the remaining sauce over the sliced chicken and garnish with the grape tomatoes, Gaeta olives and capers.
12
Serve the chicken tonnato with lemon wedges and crusty bread.

1819

kcal

Calories

146

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 skinless, boneless chicken breast halves, (about 2 1/2 pounds), 4 cups fat-free chicken broth, 1 small carrot, thinly sliced, One 6-ounce can olive oilpacked tuna, drained, and more.

Yes, Chicken Tonnato with Arugula, Tomatoes and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!