Ingredients for 4 servings
2 whole, boned chicken breasts, split in the middle (4 halves)
1/2 cup (120 ml) dry white wine
juice of 1 lemon
1 celery stalk, coarsely chopped
1 scallion stalk, coarsely chopped
3 cups (750 ml) water or light chicken stock
4 whole boned chicken breasts, split in the middle
2 Tbsp capers, rinsed and drained
4-5 peppercorns
1 bay leaf
1 parsley spring
salt and freshly ground black pepper
capers, lemons slices and greens for garnish (optional)
Tonnato Sauce:
1 can (about 1 cup – 225 g) good quality tuna fish, drained
4 anchovies in oil, excess salt removed and patted dry on towel papers
1 cup (240 ml) mayonnaise, homemade or of good commercial quality
lemon juice (optional)
reserved cooking liquid, to thin up sauce, if necessary
Read the Instructions here