Chicken Breast with Fresh Black Truffle

Chicken Brest with Fresh Black Truffles

Ivonne Nathan of forchefs


  •  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


  • 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.

P: 02 6241 2969   F: 02 6241 2631   E:[email protected]  www.forchefs.com.au

23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485


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