Chicken Tonnato Lightened Brightened
Elevate your dinner table with "Chicken Tonnato Lightened Brightened," a fresh twist on the classic Italian dish that swaps rich mayonnaise for creamy Greek yogurt and vibrant citrus notes. Poached chicken breasts, infused with the delicate flavors of lemon, garlic, and bay leaf, are thinly sliced and draped in a silky tonnato sauce made from protein-packed tuna, capers, Dijon mustard, and a touch of olive oil. Optional anchovies add a savory depth for those who love bold flavors, while fresh parsley and extra capers provide the perfect finishing touch. Ready in just 40 minutes, this lightened and healthier take on a traditional favorite is ideal for a sophisticated yet simple meal. Serve it at room temperature or chilled, paired with crusty bread and a crisp arugula salad for a dish that's as elegant as it is delicious. Perfect for dinner parties or an elevated weeknight dinner, this is your go-to recipe for combining comfort and sophistication.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 4 cups low-sodium chicken broth
- 1 whole lemon (sliced)
- 2 whole garlic cloves
- 1 whole bay leaf
- 5 ounces canned tuna (in water, drained)
- 1 cup plain Greek yogurt (2% or whole milk)
- 2 tablespoons olive oil
- 2 tablespoons capers (rinsed and drained)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice (freshly squeezed)
- 2 pieces anchovy fillets (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 tablespoon extra capers (for garnish)
Instructions
Place the chicken breasts in a medium saucepan and add the chicken broth, lemon slices, garlic cloves, and bay leaf.
Bring the mixture to a gentle simmer over medium heat, then lower the heat so the liquid barely bubbles. Cook the chicken for 15-20 minutes, or until it is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken is poaching, prepare the tonnato sauce. In a blender or food processor, combine the drained tuna, Greek yogurt, olive oil, capers, Dijon mustard, lemon juice, and anchovy fillets (if using). Blend until smooth, scraping down the sides as needed.
Taste the sauce and season with salt and black pepper to your liking. If the sauce is too thick, add a tablespoon of water or more lemon juice to thin it out.
Remove the chicken from the poaching liquid and allow it to cool slightly. Once cool enough to handle, slice the chicken into thin medallions.
On a serving plate, arrange the sliced chicken in an overlapping pattern. Spoon the tonnato sauce generously over the chicken, ensuring each slice is coated.
Garnish with fresh parsley and extra capers for a pop of color and flavor.
Serve immediately at room temperature or cover and refrigerate until chilled. This dish is delicious served with a side of arugula salad and crusty bread.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 517 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
