Tonne of chicken

09349 CHICKEN TONNATO INGREDIENTS 4 PEOPLE 400 g of chicken breast, 100 g of canned tuna in oil, 1/2 onion, 3 anchovy fillets in oil, 30 g of pickled capers, 4 tablespoons olive oil, 1/2 glass of white wine, a spoonful of white vinegar, 1/2 chicken bouillon, pepper PROCEDURE Peel the onion, wash and cut into 4 pieces.

Put in a casserole chicken breasts with onion, wine, nut, flavored with pepper and cover with water.

The liquid must not be too much, but enough to completely cover chicken.

Bring to a boil and cook for 15 minutes.

Let cool in the cooking broth.

Slice the chicken, drained and dried with a paper towel, place on a serving dish.

Strain the chicken broth through a fine strainer.

Put into Blender jug tuna, drained capers and anchovies, operate the unit 1 minute, until mixture is smooth.

Transfer it to a bowl and dilute with oil and vinegar, beating with a fork.

Alternate a tablespoon oil a few drops of vinegar, stirring.

Season with the pepper.

Add the broth to make a sauce.

It takes 2 or 3 tablespoons.

To give more taste you can narrow down the broth by half, keeping it on the fire.

Pour the sauce over the chicken and keep in the refrigerator for 2 hours.

Serve well chilled.