Chicken Breasts in Butter with truffle
Truffle is something you either love or hate. If you are one of those who loves it, give this recipe a try! If you don’t have a truffle slicer, use a sharp knife to slice the truffles very finely.
You can use white truffle instead of black or truffle oil that will give aroma without being that expensive. To make with no truffle at all, simply squeeze some lemon juice into the butter just before serving.
4 individual chicken breasts, skinned and boned
about 60 g (1/2 cup) flour for dusting
80 g (3 oz) butter
1 tablespoon olive oil
1 black truffle or truffle oil
Preheat the oven to 200°C (400°F/Gas 6).
- Rinse the chicken breasts and pat dry with paper towels. Trim off any fat.
1. Season chicken with salt and pepper, and dust with flour on both sides
2. Heat half of the butter with the tablespoon of olive oil in a frying pan. Add the chicken breasts and fry for a few minutes on each side to seal until they are lightly golden.
3. If your frying pan is not ovenproof, transfer the chicken breasts to an oven dish. Add the rest of the butter to the pan and put into the hot oven for about 20 minutes, or until the chicken is cooked through, juicy, tender and golden, crispy brown.
4. Remove from the oven. Scatter a few very thin slices of truffle over each piece or sprinkle with truffle oil. and serve immediately with the pan butter spooned over the top.
From the book "Twelne A Tuscan book". Murdoch books.