Serves 6-8

This is an elegant company recipe, and it works well if you make it the day before. I’ve made it with water-packed tuna, but oil-packed would work also.

8 chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or 2 thin sliced boneless roaster breasts)

1/2 cup flour, seasoned with salt and ground pepper to taste

1/2 cup (1 stick) butter or margarine

2 cans (13-ounces) tuna, drained

8 anchovies

2 cloves garlic, peeled

1 cup olive oil

4 tablespoons white vinegar

4 tablespoons light cream

2 tablespoons capers

Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt butter. Add cutlets and saute until cooked through, about 5 minutes; turn once. Drain cutlets on paper towels. Chill. In a blender or food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend until pureed. Pour sauce over cold cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


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