Chicken with Tuna Sauce

Name: Chicken with Tuna Sauce
Yield: 6
Ingredients: 4 chicken breasts cut in half, boneless; 1 1/4 cups white wine; 1 onion finely chopped; 2 cloves garlic minced; 1 can of tuna; 6 anchovy fillets finely chopped; salt and pepper to taste; 1 tablespoon grated lemon zest; 1/4 cup olive oil; 3 tablespoons freshly squeezed lemon juice; 4 cups cooked rice, chilled; 3 tablespoons chopped fresh parsley; capers

1
4 chicken breasts cut in half, boneless
2
1 1/4 cups white wine
3
1 onion finely chopped
4
2 cloves garlic minced
5
1 can of tuna
6
6 anchovy fillets finely chopped
7
salt and pepper to taste
8
1 tablespoon grated lemon zest
9
1/4 cup olive oil
10
3 tablespoons freshly squeezed lemon juice
11
4 cups cooked rice, chilled
12
3 tablespoons chopped fresh parsley
13
capers

Ingredients

1
4 chicken breasts cut in half, boneless
2
1 1/4 cups white wine
3
1 onion finely chopped
4
2 cloves garlic minced
5
1 can of tuna
6
6 anchovy fillets finely chopped
7
salt and pepper to taste
8
1 tablespoon grated lemon zest
9
1/4 cup olive oil
10
3 tablespoons freshly squeezed lemon juice
11
4 cups cooked rice, chilled
12
3 tablespoons chopped fresh parsley
13
capers

Directions

1
Mix the chicken breasts with white wine, onion, garlic, tuna, anchovies, salt, pepper, and lemon zest
2
Place in a pot
3
Cover and let it simmer slowly for about 25 minutes or until the chicken is tender
4
Transfer the chicken to a serving dish
5
Pour the sauce from cooking the chicken into a blender
6
Blend
7
Add olive oil and lemon juice and pour over the chicken
8
Cover and refrigerate overnight, allowing flavors to meld
9
To serve, spread chilled rice on a platter
10
Cut the chicken into oval slices, removing bones
11
Place on the rice
12
Add parsley to the sauce and pour over the chicken
13
Sprinkle with capers
14
For an economical option, use whole chicken breast, cut into pieces and boned
15
Serve 6 portions.