Chicken Breast With White Truffles Recipes

TRUFFLES ON CHICKEN BREAST ON BED OF ANGEL HAIR PASTA

Steps:

• Cook pasta according to directions.
• Season chicken with salt and pepper dust with flour.
• Set aside.
• Saute onions, garlic and thyme in oil in a large frying pan.
• Remove onions mixture set aside.
• In same pan brown cutlets until golden brown adding more oil if necessary.
• Remove to platter deglaze with vermouth add chicken stock.
• Put onions back in skillet reduce to 1/2.
• Whisk in butter add chicken back to pan to warm.
• Season with salt and pepper.
• Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
• Arrange cutlets over pasta topping with onion sauce.
• Drizzle truffle oil over cutlets and garnish with shaved truffles.
• Now that`s a presentation!

ROASTED CHICKEN WITH TRUFFLE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
• Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
• Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
• Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
• Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
• Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

TRUFFLED STUFFED CHICKEN BREAST

Steps:

• Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.
• Place bread in a bowl and pour milk over; let soak for 10 minutes.
• Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.
• Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.
• Preheat the oven to 375 degrees F (190 degrees C).
• Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.
• Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.

CHICKEN BREAST WITH WHITE TRUFFLES RECIPE

Steps:

• Season each chicken breast with salt and pepper. Coat each breast in the flour shaking off excess. In a large sauté pan heat olive oil and butter. Add the chicken breast to the pan cooking until golden brown on both sides and thoroughly cooked. Once chicken is cooked remove it to a plate and deglaze the pan with the white wine. Allow to cook 1 minute then pour sauce over the chicken. Place a slice of the culatello on each hot chicken breast and finish the dish off by topping the chicken with the white truffle shavings. Serve immediately. This recipe yields 4 servings.

TRUFFLE CHICKEN & POTATO GRATIN

Steps:

• Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
• Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
• Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.