| 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
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