CHICKEN BREAST WITH BLACK TRUFFLES & A CREAMY MUSHROOMS SAUCE

four 6 oz bone-in fresh organic chicken breasts, skin on
1 medium Fresh Sabatino Winter Black Truffle, sliced thin
Salt and freshly ground black pepper
1 stick un-salted butter, divided
2 tablespoons olive oil, divided
2 cups mixed mushrooms sliced (cremini, shiitake, cepes)
¼ cup minced shallots
1 tablespoon Sabatino Truffle Zest
¾ cup white wine
¾ cup chicken broth
¼ cup heavy cream
2 teaspoons torn fresh thyme leaves
½ lemon, zested
Chopped parsley for garnish

1. Preheat oven to 350°F.
2. Gently lift the skin of each chicken breast and insert thin black truffle slices. Smooth the skin back into place
3. Season chicken with salt and pepper. Melt 6 tbsp of butter with 1 tbsp olive oil in a large sauté pan.
4. Place chicken skin-side down and cook for 4–6 minutes until golden. Set aside and drain excess fat from the pan.
5. Transfer chicken to a foil-lined baking sheet and roast for 8–10 minutes, or until internal temp reaches 170°F.
6. In the same skillet, melt 1 tbsp of butter. Sauté mushrooms, shallots, and Truffle Zest for 4–5 minutes, stirring often.
7. Add wine and chicken broth. Bring to a boil and reduce by half. Stir in cream, thyme, and remaining butter.
8. Stir well, add lemon zest, and spoon the sauce over the chicken. Garnish with parsley, thyme, and more zest if desired.