Sauteed Chicken with Tonnato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons fresh lemon juice, divided |
1 teaspoon dried oregano |
3 garlic cloves, minced and divided |
4 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup organic canola mayonnaise |
2 teaspoons capers |
1 anchovy fillet |
1 (5-ounce) can albacore tuna in water, drained and flaked |
4 cups arugula |
Directions:
1. Combine 1 tablespoon juice, oregano, and 2 garlic cloves in a large zip-top bag. Add chicken to bag; seal. Let stand 10 minutes, turning once. Heat oil in a large skillet over medium-high heat. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan. Cook 5 minutes on each side or until done. Let stand 5 minutes; cut chicken crosswise into 1/4-inch-thick slices.
2. Combine remaining juice, remaining 1 garlic clove, mayonnaise, and next 3 ingredients (through tuna) in a food processor; process until smooth, scraping sides. Place 1 cup arugula on each of 4 plates. Arrange 1 chicken breast half on each plate; serve each serving with about 3 tablespoons sauce.
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