Chicken Tonnato D'Este
Submitted by minger
Italian chicken tonnato: poached breasts sliced thin and draped in a silky sauce of tuna, anchovies, mayonnaise, white wine, and lemon. Served cold with capers and parsley. Elegant and make-ahead friendly.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
1 hrsIf you know vitello tonnato, you already understand the genius of this dish. If you don’t, get ready to have your mind changed about tuna on chicken.
Poached chicken breasts get sliced and fanned on a platter, then blanketed in a smooth, savory sauce blended from canned tuna, anchovy fillets, mayonnaise, dry white wine, chicken stock, lemon juice, and oregano.
Capers and fresh parsley scattered on top add pops of brine and color.
Served cold or at room temperature, this is a stunning make-ahead dish for summer entertaining or an elegant lunch that impresses without any last-minute stress.
Chef Tips
- Let the chicken cool in its poaching liquid for the juiciest, most tender slices
- Blend the sauce until completely smooth; any chunkiness breaks the elegance of the presentation
- This tastes even better after sitting in the fridge overnight, so it’s ideal for making a day ahead
- Fan the chicken slices so they overlap slightly for the most attractive platter presentation
Ingredients
Directions
Bring 4 cups chicken stock to boil in covered saucepan.
Poach chicken breasts 15 minutes and allow to cool in stock.
For tonnato sauce, in blender or processor, combine mayonnaise, wine, ½ cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended.
Season to taste with salt and pepper.
Remove bones from chicken breasts and cut meat into ½” thick slices.
Layer on serving platter, so that they overlap slightly.
Pour tonnato sauce over all.
Sprinkle capers and parsley on top and garnish with lemon slices.
Serve cold or at room temperature.
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