INGREDIENTS

INSTRUCTIONS

In a kettle combine the chicken breasts with enough cold water to
cover them by 1 inch and remove them. Bring the water to a boil, add
salt and pepper to taste, and return the chicken to the kettle. Poach
the chicken at a bare simmer for 18 minutes, remove the kettle from
the heat, and let the chicken cool in the liquid for 30 minutes.
Drain the chicken and let it stand until it is cool enough to be
handled. Discard the skin and bones from the chicken, removing each
breast half carefully from the bone in one piece, and chill the
chicken, wrapped well in plastic wrap, for at least 6 hours or
overnight.
In a blender or food processor blend together the tuna, the
mayonnaise, the yogurt, the anchovies, 1 tablespoon of the capers,
the lemon juice, and salt and pepper to taste until the sauce is
smooth, transfer the sauce to an airtight container, and chill it for
at least 6 hours or overnight.
Cut the chicken breasts diagonally into 1/4-inch-thick slices and
transfer a breast to each of 6 dinner plates. Just before serving,
stir the chopped 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.
Serves 6.
Gourmet August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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