Sauteed Chicken with Tonnato Sauce

By LaLaCooks

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

Details

Servings 4

Preparation

Step 1

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.



CALORIES 364 ; FAT 20.9g (sat 1.9g,mono 7.8g,poly 10.5g); CHOLESTEROL 96mg; CALCIUM 79mg; CARBOHYDRATE 2.9g; SODIUM 451mg; PROTEIN 39.1g; FIBER 0.8g; IRON 2mg