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Poached chicken tonnato

by wiki
10 April, 2019
in Dinner
0
Poached chicken tonnato
Poached chicken tonnato
  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced

Creamy tuna and olives make a delicious sauce for this poached chicken.

Ingredients

  • 1/2 cup (150g) gluten-free whole-egg mayonnaise
  • 185g can tuna in olive oil, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon salted capers, rinsed, drained
  • 1L (4 cups) Massel chicken style liquid stock
  • 1/2 cup (125ml) dry white wine
  • 4 x 170g chicken breast fillets
  • 1/4 preserved lemon (see note)
  • 1/2 cup (80g) chopped kalamata olives
  • 2 tablespoons chopped flat-leaf parsley
  • Rocket leaves, to serve

Method

  • Step 1
    Blend mayonnaise, tuna, lemon juice, capers and 2 tablespoons stock in a food processor until smooth. Transfer sauce to a bowl, then cover and chill until needed.
  • Step 2
    Bring wine and remaining stock to the boil in a pan over high heat. Add chicken, reduce heat to low and simmer for 5 minutes. Turn off heat and stand with lid on for 10 minutes to finish cooking, then drain (you can keep liquid for another use).
  • Step 3
    Meanwhile, discard white pith and flesh from preserved lemon, then finely chop rind. Mix with olives and parsley in a bowl.
  • Step 4
    Thickly slice chicken and serve on the sauce, with lemon salsa and rocket.
  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2386 kj

    Energy

  • 38g

    Fat Total

  • 7g

    Saturated Fat

  • 1g

    Fibre

  • 49g

    Protein

  • 125mg

    Cholesterol

  • 1801.19mg

    Sodium

  • 2g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve

Notes

Preserved lemon are available from gourmet food shops and delis.

  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: Taste.com.au

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