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Sautéed Chicken Breasts with White Truffles

Chicken Breast with White Truffles
An easy preparation that belies its elegant flavor. Deglazed with white wine, dressed with a tender, succulent slice of ham, then topped off with truffles. This recipe is adapted from one by Mario Batali, who knows how to treat a chicken.
Ingredients:

4 boneless skinless chicken breasts, pounded with a mallet
sea salt & freshly ground black pepper
1 cup all-purpose flour
4 tablespoons extra virgin olive oil 3 tablespoons butter
3/4 cup white wine
4 thin, tender slices of ham (culatello if you can find it)
fresh truffles shavings

Directions:

 

Season each chicken breast with salt and pepper, then coat each breast in the flour. Shake off the excess flour.

Use a large sauté pan to heat the olive oil and butter. Add the chicken breasts to the pan and cook until they are a golden brown on both sides. Set aside and keep warm.

 

Deglaze the pan with white wine. Allow the wine to cook for about one or two minutes, then pour the sauce over the chicken.

 

Place a slice of the ham on each hot chicken breast. Top with white truffle shavings and serve immediately.

 

Products suggested for this recipe:

Chef's Salts of the World Sampler
Chef's Salts of the World Sampler

$27.95 $22.95 ends 11/15/2014

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