Ingredients
4 1/4 cup chicken stock
6 chicken breast halves, skinned
1/2 cup mayonnaise
1/4 cup dry white wine
4 flat anchovy fillets
1 tbsp oil from anchovies
1 can water packed tuna, (7 oz.), drained
2 tbsp lemon juice
1/4 tsp oregano
1 salt and pepper to taste
1 tbsp capers, drained (garnish)
2 tbsp chopped fresh parsley (garnish)
1 lemon, sliced (garnish)
Directions
Keywords: For, April, Who, Don't, Like, Mussels, Send, Anchovy, To,
Jim
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,
1/2 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 1/2" 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. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Servings: 6 servings
Chicken Tonnato D'este Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to read the history of written recipes way back into ancient history, in fact as far back as pharonic Egypt, and possibly even further than that. Having said that, mostly, these old cook books were just basic hieroglyphic instructions for preparing food.
Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. He tells us how the roman meals were divided into appetizers, main meal and desserts, something that is very familiar to us today. He also describes how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names for example thyme, rue and asafoetida. For the decades that followed, the rich families of Europe strove to offer the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications are greatly in demand mostly as a result of increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Chicken Tonnato D'este recipe.
