Truffled Chicken Breasts

  • 4 chicken breasts preferably with skin on

  • 6 sprigs fresh sage

  • 2 tablespoons truffle sauce

  • 2 - 3 tablespoons truffle oil

  • salt & freshly ground black pepper

  • SAUCE

  • 2 cups chicken stock

  • 1 tablespoon Dijon mustard

  • 1⁄2 lemon, juiced

  • 1 stick of melted butter

  • 1/2 cup Trampolini Black Label EVOO

  • salt & freshly ground black pepper

If you purchase the chicken breasts with the skin on loosen the skin from the breast by inserting your fingers, gently pushing between the skin and meat. Spread the truffle sauce under the loosened skin over the breast . Cover with sage leaves and put the skin back.

If you do not, skip to the next step…

  • Season the chicken with salt and pepper.

  • Preheat the oven at 350 degrees F.

  • In a large skillet, on high heat, sear the chicken pieces (skin-side down) in the truffle oil and fresh sage leaves , turn them up and finish cooking in the oven for 15 minutes.

  • FOR THE SAUCE:

  • Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter and olive oil, whisking constantly until emulsified. Stir in truffle sauce. Season the sauce with salt and pepper, to taste.

  • Serve the sauce over the chicken with oven-roasted potatoes or rice as a side. Drizzle with additional truffle oil if desired.

Meat, TrufflesErsilia MorenotruffleComment