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 [email protected]

 www.rgt.com.au

__________________________________________________________________________________________________________________