Instructions: This is an easy, scaled-down version of the traditional Italian recipe vitello tonnato (veal in tuna sauce) using sauteed chicken instead of veal.

The accompanying mayonnaise sauce has tangy flavors of capers, anchovies and tuna. The original recipe calls for fresh mayonnaise, which must be made in advance. This shortcut uses bottled mayonnaise, and the sauce is so quick and easy, you can double the recipe and use the leftovers the next day over pasta or rice.

The chicken and sauce are served on a bed of red peppers and beans, making this a quick one-pot dinner. It is a perfect dish to serve hot or cold. Just warm a loaf of Italian bread - plain or with garlic and butter - and toss a salad to complete the meal. This rich dish would go nicely with a rich, dry, white semillon, or, for contrast a crisp, red Chianti.

1 tablespoon olive oil, divided use
2 (6-ounce)

boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 medium red pepper, thinly sliced (2 cups)

1 cup canned cannellini beans, drained and rinsed (or navy beans)

2 medium garlic cloves, crushed
2 anchovy fillets
1/4 cup water-packed white meat tuna, drained 1/4 cup low-fat mayonnaise
1/4 cup non-fat plain yogurt
1/4 cup water
1 tablespoon capers, drained and rinsed
4 pitted black olives, cut in half

Heat a large non-stick skillet on high. Add 1 teaspoon olive oil. Add chicken breasts. Brown 2 minutes, turn and brown other side 2 minutes. Salt and pepper to taste.

Lower heat to medium high. Push chicken to one side and add 2 remaining teaspoons olive oil. Add red pepper, beans and garlic. Saute 5 minutes, tossing beans and peppers together.

While chicken cooks, rinse anchovy fillets and place in bowl of a food processor with tuna, mayonnaise and yogurt. Process until smooth. Add water and process to blend.

To serve, spoon beans and peppers on individual plates and place chicken on top. Pour sauce over chicken. Sprinkle capers and olives on top.

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