Fresh Winter Australian Truffles are Now in Season



4, 6 oz chicken breasts
Salt and pepper to taste
2 tablespoon olive oil
1 red onion, peeled and cut lengthwise in ½ inch strips
1 ½ cups tomatoes, quartered and seeds removed
2 red peppers, seeds removed, cut lengthwise into 1-inch strips
2 yellow peppers, seeds removed, cut lengthwise into 1-inch strips
2 clove garlic, minced
4 oz white wine
3 tablespoons fresh parsley
Sabatino Tartufi Truffle & Parsley Sea Salt, to taste


1. Season the chicken with salt and pepper. In a large pot over medium heat, heat 2 tablespoons oil and add the chicken; brown well on all sides. Work in batches if needed. Transfer to a plate and set aside.

2. Add the onions, tomatoes and peppers to the pan. Cook, stirring often for about 5 minutes. Add the garlic and cook for 1 more minute. Deglaze the pan with white wine, making sure to scrape any brown bits that had formed. Continue cooking until it evaporates.

3. Return the chicken to the pan, reduce the heat to medium-low and cover and cook for about 30 minutes, making sure to turn the chicken pieces and stir occasionally.

4. Garnish the chicken with fresh parsley and sprinkle of truffle parsley salt. 

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