Chicken with Truffles and Mushrooms
Truffles are a unique, rich component that can elevate any dish. This recipe is a surefire way to impress with a meal that tastes like it's straight out of a 5-star kitchen.
Ingredients
- 1 Black Truffle
- 1 large Chicken Breast boneless, with or without skin
- Salt & Freshly Ground Black Pepper
- 1 tbsp Flour
- 3 tbsp Butter unsalted
- 2 oz Cremini Mushrooms cleaned and quartered
- 1/4 cup White or Rosé Wine
- 1 cup Chicken Stock
- 1/2 cup heavy cream (35%)
Instructions
- Warm dinner plates in the oven, a plate warmer, or the microwave (make sure they are microwave safe). Peel the truffle; chop and save the peelings, then set aside. Wrap peeled truffle until ready to use.
- Cut chicken breast into 4 even pieces. Season with salt and pepper, then dredge in flour. Set aside. Season the chicken before dredging, so the seasoning adheres to the meat.
- Melt 2 tablespoons butter in a skillet. Add mushrooms, give a quick toss, them let them cook undisturbed for several minutes until brown. Season with salt and toss again; allow other sides to brown. Keep warm in the pan.
- Place a second skillet over medium-high heat and add the remaining 1 tablespoon butter. Brown chicken, skin side down first for 3-4 minutes, then flip and sauté an additional 2-3 minutes. Remove from pan, set aside, and tent with foil to keep warm.
- Deglaze pan with wine. When almost fully evaporated, add 1 cup of chicken stock. Reduce by half, and return chicken, skin side up. When chicken is cooked through, about 5 minutes, add truffle peelings, then cream. Let the sauce thicken.
- Reheat the mushrooms.
- Shave the truffle onto warmed plates – the plate's warmth helps to release flavour and scent without cooking the truffle – then place some cream in the middle of the plates, top with chicken, then top the chicken with mushrooms. Serve immediately.
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