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