Chicken Brest with Fresh Black Truffles

Ivonne Nathan of forchefs

Ingredients:

•  2 Hillside Pastured Farm Chicken Breasts
• 1 rasher Free Range Bacon cut into lardons
• 50g Black Truffle
• 100g French shallots quartered lengthways
• 4 cloves garlic sliced
• 250g swiss brown mushrooms, sliced
• 50 ml verjus
• 150 ml brown Chicken Stock
• 100 ml Cream
• ½ bunch fresh basil
• A knob of butter
• Salt & pepper
• Oil for cooking

Method:

• Heat a fry pan, add oil
• Season chicken breasts with salt & pepper and add to pan. Fry until golden then turn & do the same on the other side
• Meanwhile heat a heavy based saucepan, add 1tbsp oil and fry lardons until crisp then add shallots & garlic and fry until coloured. Add chicken to the saucepan.
• Use the fry pan that the chicken was cooked in- add butter & fry mushrooms for 3 minutes.
• Add verjus & reduce slightly, add stock & cream.
• Pour sauce over the chicken breasts & simmer gently for 10-15 min
• Add tarragon just before serving, Adjust seasoning.
• Shave truffle over.

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