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Ingredients

Serves 4

• 1 tablespoon olive oil
• Two 12-ounce chicken breasts, boned and halved
• FOR THE SEASONING
• Salt and freshly ground pepper, to taste
• FOR THE SAUCE
• 1 small carrot, peeled and finely chopped
• 1 rib celery, strings removed and finely chopped
• 1 small onion, peeled and finely chopped
• 1 medium clove garlic, finely chopped
• 1 cup dry white wine
• 3 fresh sage leaves
• 1 sprig rosemary
• 1/2 tablespoon capers, drained
• One 6-ounce can light tuna, drained of oil
• FOR THE GARNISH
• 1/2 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 4 cups arugula leaves (1 large bunch)

Description

Martha Stewart