Easy recipe Poached Chicken Tonnato Recipe

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about one/two cup (about one hundred and fiftyg) gluten-free whole-egg mayonnaise (Recipes by ingridients mayonnaise) about one hundred and eighty-fiveg can tuna (Recipes by ingridients tuna) in olive oil, drained about one tablespoon lemon (Recipes by ingridients lemon) juice about one tablespoon salted capers, rinsed, drained about oneL (four cups) gluten-free chicken stock about one/two cup (one hundred and twenty-fiveml) dry white wine four x one hundred and seventyg chicken breast (Recipes by ingridients breast) fillets one quarter preserved lemon (Recipes by ingridients lemon) (see note) about one/two cup (about eightyg) chopped kalamata olives two tablespoons chopped flat-leaf parsley Rocket leaves, to serveStep about one Blend, mayonnaise (Recipes by ingridients mayonnaise) , tuna (Recipes by ingridients tuna) lemon (Recipes by ingridients lemon) juice, capers and two tablespoons stock in a food processor until smooth. Transfer sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) to a bowl, then cover and chill until needed. Step two Bring wine and remaining stock to the boil in a pan over high heat. Add chicken, reduce heat to low and simmer for five minutes. Poached Chicken Tonnato Recipe. Turn off heat and stand with lid on for about ten minutes to finish cooking, then drain (you can keep liquid for another use). Step three Meanwhile, discard white pith and flesh from preserved, lemon (Recipes by ingridients lemon) then finely chop rind. Mix with olives and parsley in a bowl. Poached Chicken Tonnato Recipe. Step four Thickly slice chicken and serve on the, sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) with lemon (Recipes by ingridients lemon) salsa and rocket..