Culinary Workshop Culinary Art 2013.Sep
Ingredients
| Chicken Breast |
1 piece (250g) ... Rub with 1 tsp salt and let sit for 10 minutes. Place the chicken, drained of moisture, with and olive oil in a plastic bag, massage, and marinate overnight. |
Marinade Vegetables
| Onion |
1/2 ... Thinly sliced |
| Carrot |
1 ... Thinly sliced |
| Celery |
1 ... Thinly sliced |
| Olive Oil |
1 tbsp |
Seasonings
| Garlic |
1 clove ... Halved |
| Salt |
Just under 1 tsp |
| White Wine |
75ml |
| Water |
300ml |
| Broth Cube |
1/2 piece |
| Whole Black Peppercorns |
10 |
| Bouquet Garni |
As needed |
Tuna Sauce
| Canned Tuna |
30g ... Drained |
| Capers |
10 |
| Anchovies |
2 pieces |
| Lemon Juice |
1/2 tbsp |
| Mayonnaise |
3 tbsp |
| Olive Oil |
1 tbsp |
| Cooked Vegetables |
2 tbsp or more |
| Heavy Cream |
1 tbsp |
Garnish
| Black Olives, Cherry Tomatoes, Frilly Lettuce, Baby Leaves |
As needed |
Steps
- In a heavy pot, combine the marinated chicken, vegetables, and . Heat over medium-low. Once it comes to a boil, simmer for 2 minutes, remove from heat, and let cool completely.
- Remove the chicken, wrap in plastic wrap, and store in the refrigerator. Reserve some of the cooked vegetables for the sauce.
- Prepare the . Blend all ingredients in a food processor until smooth. Store in the refrigerator.
- Slice the chicken and arrange on a plate. Add the vegetables, black olives, and garnish, then drizzle with the .