Chicken Breast with White Truffles
If I were a chicken, this is the way I'd want to go.
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
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.