Instructions: Heat oven to 425 degrees.

Bone and halve the chicken breasts. Heat oil in ovenproof skillet over high heat. Season chicken with salt and pepper. Cook in skillet, skin-side down, until brown, 3 to 4 minutes. Flip; cook 1 minute. Remove chicken; add vegetables. Reduce heat to medium-low; cook 5 to 6 minutes.

Add wine, and bring to boil. Stir in the herbs, drained capers, and drained tuna; add the chicken. Transfer skillet to oven, and roast until chicken is cooked through, about 15 minutes. Remove chicken; transfer to cutting board.

Discard herbs. Let tuna cool; puree until smooth. Add mayonnaise and juice. Slice chicken; arrange over arugula. Top with chilled sauce.

Makes 4 servings.

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