Cold Poached Chicken Breasts With Tuna Basil Sauce Recipe

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Servings: 1

Ingredients

Cost per recipe $3.04 view details
  • 3 lrg whol chicken breasts with skin and bone (about 1 1/4 pounds each) a (6 1/2-oz) can tuna packed in extra virgin olive oil, liquid removed well
  • 1/2 c. mayonnaise
  • 1/4 c. plain yogurt
  • 3 x anchovy fillets
  • 1 Tbsp. liquid removed bottled capers plus additional for garnish
  • 2 Tbsp. fresh lemon juice or possibly to taste
  • 1/3 c. finely minced fresh basil leaves or possibly to taste, plus, if you like, 6 basil sprigs for garnish lemon slices for garnish mixed brine-cured black olives such as Nicoise and Kalamata as an accompaniment

Directions

  1. In a kettle combine the chicken breasts with sufficient cool water to cover them by 1 inch and remove them. Bring the water to a boil, add in salt and pepper to taste, and return the chicken to the kettle. Poach the chicken at a bare simmer for 18 min, remove the kettle from the heat, and let the chicken cold in the liquid for 30 min. Drain the chicken and let it stand till it is cold sufficient to be handled. Throw away the skin and bones from the chicken, removing each breast half carefully from the bone in one piece, and refrigeratethe chicken, wrapped well in plastic wrap, for at least 6 hrs or possibly overnight.
  2. In a blender or possibly food processor blend together the tuna, the mayonnaise, the yogurt, the anchovies, 1 Tbsp. of the capers, the lemon juice, and salt and pepper to taste till the sauce is smooth, transfer the sauce
  3. to an airtight container, and refrigerateit for at least 6 hrs or possibly overnight.
  4. Cut the chicken breasts diagonally into 1/4-inch-thick slices and transfer
  5. a breast to each of 6 dinner plates. Just before serving, stir the minced basil and salt and pepper to taste into the sauce. Spoon some of the sauce over each breast, garnish the chicken with the additional capers, the basil sprigs, and the lemon slices, and serve it with the olives.
  6. Serves 6.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 224g
Calories 870  
Calories from Fat 840 97%
Total Fat 95.07g 119%
Saturated Fat 14.19g 57%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 864mg 36%
Potassium 168mg 5%
Total Carbs 6.4g 2%
Dietary Fiber 0.5g 2%
Sugars 4.0g 3%
Protein 2.61g 4%
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