Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Chicken Breast stuffed with Fresh Black Truffles and White Wine Cream

Recipe by Ivonne Nathan of forchefs

Ingredients:

  • 2 chicken Breasts, skin on
  • 30g Black Truffle
  • 100g Butter
  • I tbsp. chopped parsley
  • I shallot, finely diced
  • 100ml White wine
  • 100ml Chicken Stock
  • 100ml Cream
  • Handful of Kale or Cavlo Nero

Method:

  • Finley slice 6 slices of Truffle
  • Grate the remaining truffle with microplane and mix with 30g softened butter and chopped parsley
  • Spread butter under the skin of chicken. Place slices on top of butter but under skin.
  • Season chicken breast with salt & pepper.
  • Heat a frying pan and melt a knob of butter with a tbsp. of oil. Place chicken into pan skin-side down and cook until golden. Turn over and put into oven at 180C
  • Melt butter in and sweat shallot gently. Add white wine and reduce by 2/3. Add chicken stock & reduce by ½ . Add cream and bring to boil. Check sauce for seasoning.
  • Cook kale gently in butter.
  • Serve kale topped with chicken & cream sauce

Ivonne Nathan

Forchefs Trainer

 M 0448 975 478  E ivonnenathan@rgt.com.au

 www.rgt.com.au

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