Chicken breasts with truffle sauce

Chicken breasts with truffle sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
30g tinned truffle pieces
or 30g small fresh truffles, chopped
60ml port or madeira
6 chicken fillets
freshly ground black pepper
75g plain flour
90g clarified butter
1 tablespoon shallot, chopped
125ml chicken stock
salt

Method

  1. Mix truffle pieces and juice with port or Madeira, and leave to stand for 30 minutes.
  2. Season chicken with salt and pepper and lightly coat with flour. Cook chicken in hot clarified butter in a frying pan for about 3 minutes each side or until springy to touch. Remove to a heated dish.
  3. Add shallot to pan and cook for about 1 minute. Stir in stock and truffle mixture, bring to the boil and reduce over high heat until slightly thickened and syrupy. Pour sauce over chicken and serve immediately.
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