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Sautéed Chicken with Tonnato Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings

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

Nutrition Information

  • calories 364
  • fat 20.9 g
  • satfat 1.9 g
  • monofat 7.8 g
  • polyfat 10.5 g
  • protein 39.1 g
  • carbohydrate 2.9 g
  • fiber 0.8 g
  • cholesterol 96 mg
  • iron 2 mg
  • sodium 451 mg
  • calcium 79 mg

How to Make It

  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.