CHICKEN TONNATO
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. 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, capers, and 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
MCCALL'S COOKING SCHOOL CHICKEN BREASTS TONNATO
Here is another recipe from McCall's Cooking School; this one for chilled chicken breasts covered in a delicious tuna (tonnato) sauce. This makes a very pleasant make-ahead hot weather meal. It is a take-off of the more familiar vitello (veal) tonnato. Indeed, the delicious sauce, which could be described as a tuna mayonnaise, can also be used over poached veal, over turkey cutlets, even over cold hard-cooked eggs or as a dip for crudites. You'll probably think of other uses, as well. I used to poach the chicken as detailed in the recipe, but nowadays, I bake them in the style of Ina Garten (Recipe#234465). The meat is juicy and tender, perfect for this presentation. Tuna packed in olive oil will give the best flavor to the tonnato. Any leftover sauce will keep, refrigerated, for up to 5 days.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
- Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
- Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
- Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
- Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
- To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.
SAM SIFTON'S VITELLO TONNATO
This unlikely pairing of veal and tuna is shockingly irresistible, as Sam Sifton discovered in bringing the recipe to The Times in 2011. As with all simple cooking, ingredients are key here. Don't skimp on the veal, or the tuna, or the mayonnaise. They all mingle together to create something better than the sum of their parts.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 19
Steps:
- If necessary, tie the veal with cotton string, so that it resembles a salami. Place the meat in a heavy-bottomed pot or Dutch oven and cover with tuna, onion, celery, carrot, bay leaf, parsley, wine, broth, salt and pepper, then heat over a high flame until it comes to a boil. Immediately reduce heat to very low, cover and simmer for 35 to 40 minutes, or until the internal temperature of the veal reaches 130 degrees.
- Remove meat to a large, nonreactive bowl, strain the broth over it, cover and allow the meat to cool in the refrigerator. (Discard solids.)
- Meanwhile, put yolks in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a very little at a time, adding more as each bit is incorporated. When a thick emulsion forms, then you can add oil a little faster, but not much faster. The entire process should take roughly 5 to 7 minutes. (You may not need all the oil.)
- Add tuna, anchovies and caper brine to the mixture, then beat to incorporate. Add a few tablespoons of the veal broth to thin the sauce slightly. Taste and adjust seasoning, adding lemon juice or more broth to taste. The sauce should not taste overly mayonnaisey but should lurk in the neighborhood.
- Remove the cooled veal from its broth, untie and cut across the grain into very thin slices. Arrange these neatly on a platter with the edges of the slices overlapping, and spoon the tuna sauce over the top. Cover and return to refrigerator overnight or until ready to use. Garnish with capers or fried capers, lemon, hard-cooked egg wedges or sprigs of parsley. Serve with copious amounts of bread and a green salad, lightly dressed.
CHICKEN TONNATO WITH CHICKEN BROTH
Jacques Pépin: Fast Food My Way, 2004. This was on the TV on the hospital, when I saw it, and I couldn't wait to get back home to try it. It was simply wonderful!
Provided by Manami
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- PREPARATION FOR THE CHICKEN:.
- Combine the onion, leek, mushrooms, carrot, celery, salt, pepper, and water in a large saucepan (preferably stainless steel).
- Bring to a boil, reduce the heat to medium-low, and boil gently for 5 minutes.
- Add the chicken breasts, and cook them just until the broth returns to a boil, about 4 minutes.
- Boil for about 15 seconds, then remove the pan from the heat, cover, and let the breasts stand in the broth for 12 to 15 minutes.
- THE SAUCE:.
- Set aside 4 of the anchovies for the garnish.
- Put the tuna and the remaining anchovies in a food processor, along with the oil from both of the cans.
- Add the egg yolk, mustard, lemon juice, water, salt, and Tabasco and process for a few seconds.
- With the processor running, add the olive oil in a slow stream and process for a few seconds, or until it is well incorporated and the sauce is smooth.
- At serving time, divide the arugula among four plates.
- Remove the chicken breasts from the broth with a slotted spoon.
- Cut each breast into 4 crosswise slices, and arrange the slices on top of the arugula.
- Generously coat the breasts with the tuna sauce and top each serving with 1 of the reserved anchovy fillets.
- Sprinkle on some capers and chives and serve at room temperature.
- Reheat the broth and add angel-hair pasta or orzo, divide among four bowls, and serve with the chicken.
- Enjoy!
Nutrition Facts : Calories 617.2, Fat 33.2, SaturatedFat 5.4, Cholesterol 168.7, Sodium 1425.5, Carbohydrate 24.9, Fiber 2.8, Sugar 3.3, Protein 53.2
HOMEMADE CHICKEN BROTH
Steps:
- Put all the ingredients in a large soup pot. Add 6 quarts cold water, turn the heat to high and bring to a boil.
- Turn the heat to a gentle simmer. Spoon off and discard any foam that rises to the surface.
- Simmer, uncovered, for 2 hours. Strain broth through a fine-meshed sieve. Cool to room temperature and refrigerate for future use (chicken fat will rise to surface and congeal), or skim fat from surface and use immediately.
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
CHICKEN TONNATO (LIGHTENED & BRIGHTENED)
From the *Best Ever Chicken* cookbook edited by Linda Fraser & the intro says "This low-fat version of the Italian dish *Vitello Tonnato* is garnished w/fine strips of red pepper instead of the traditional anchovy fillets." The pic of the finished product was stunning & IMO this recipe works equally well as a luncheon entree for 4, starter course for 8 or dinner main-course if served w/bread &/or a veggie side dish of choice. (Time does not include cooling or chilling time). *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken breasts in a lrg saucepan in a single layer. Add onion, bay leaf, stock & peppercorns. Bring to a gentle boil, reduce heat, cover & simmer for about 12 min, or till tender.
- Turn off heat, allow chicken to cool in the stock & then remove w/a slotted spoon. Slice ea chicken breast in medallions, but keep ea intact to be plated individually when served. Set aside.
- Boil stock till reduced to approx 5 tablespoons Strain thru a fine sieve & allow to cool.
- Put tuna, mayonnaise, lemon juice + 3 tbsp of the reduced stock into a blender or food proc & puree till smooth. (I will use my immersion blender for this step).
- Stir in enough of the remaining stock to reduce the sauce to the thickness of double cream & spoon equally over ea chicken breast.
- Arrange strips of red bell pepper in a lattice pattern over ea breast. Put a caper in the center of ea square. Chill in fridge for at least 1 hr & serve cold w/a mixed green salad that includes cherry tomatoes for color.
Nutrition Facts : Calories 316.9, Fat 14.1, SaturatedFat 4, Cholesterol 94.1, Sodium 220.7, Carbohydrate 7.7, Fiber 0.9, Sugar 3.7, Protein 38
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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