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 1Blend 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 2Bring 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 3Meanwhile, discard white pith and flesh from preserved lemon, then finely chop rind. Mix with olives and parsley in a bowl.
- Step 4Thickly 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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