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