| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Chicken breasts; (12 oz ea) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | sm | Carrot; peeled, chopped fine |
| 1 | Celery rib; chopped fine | |
| 1 | sm | Onion; peeled, chopped fine |
| 1 | Garlic clove; chopped fine | |
| 1 | c | Dry white wine |
| 3 | Fresh sage leaves | |
| 1 | Sprig rosemary | |
| 1/2 | tb | Capers |
| 6 | oz | Canned light tuna in oil |
| 1/2 | c | Mayonnaise |
| 1 | tb | Fresh lemon juice |
| 4 | c | Arugula leaves |
INSTRUCTIONS
Heat oven to 425 degrees. Bone and halve the chicken breasts. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium-low; cook 5 to 6 minutes. Add wine, and bring to boil. Stir in the herbs, drained capers, and drained tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board. Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce. Makes 4 servings. Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 381 Calories (kcal); 31g Total Fat; (76% calories from fat); 14g Protein; 7g Carbohydrate; 17mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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