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Chicken with Truffle Cream Sauce
Created by AndrewM, Friday, 09 March 2012


Absolutely seasonally decadent

  • 2 lb. chicken breast
  • 1/4 C. flour
  • Salt and pepper
  • 4 T. butter
  • 2 T. olive oil
  • 2 large shallots, minced
  • 1/2 C. dry Vermouth
  • 1 C. cream
  • 1 oz. Oregon White Truffle
  • White Truffle oil
  • snipped chives
  1. Trim chicken breast of fat and thin edges. Cut on angle top to bottom diagonally and lengthwise to create 2-3 evenly thick pieces.
  2. Mix flour, salt and pepper in a bowl.
  3. Saute shallot in 2 T. butter over medium heat in sauce pan until almost colored. Add vermouth and raise heat to high to cook off alcohol. Add cream, salt and pepper to taste. Stirring frequently, boil 6-8 minutes to reduce by 1/3 or until medium bodied.
  4. Remove from heat, add grated truffles, adjust seasonings and keep covered and warm. Add truffle oil if desired.
  5. Dredge each chicken piece in seasoned flour, shaking off extra flour.
  6. Lightly brown in batches with the remaining butter/oil.
  7. Remove to large baking pan in a single layer, top with sauce, and put in 350F oven for 10-12 minutes or until internal temperature reaches 165F.
  8. Put chicken on serving platter, top with snipped chives and serve immediately.
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