Ingredients
- 4 x boneless skinless chicken breasts lightly pounded Salt to taste Freshly-grnd black pepper to taste
- 1 c. all-purpose flour
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. butter
- 3/4 c. white wine
- 4 x thin slices culatello, or possibly sliced ham
- 12 x thin fresh white truffle shavings
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Chicken Breast With White Truffles
Servings: 4
Directions
- Season each chicken breast with salt and pepper. Coat each breast in the flour shaking off excess. In a large saute/fry pan heat extra virgin olive oil and butter. Add in the chicken breast to the pan cooking till golden on both sides and thoroughly cooked.
- Once chicken is cooked remove it to a plate and deglaze the pan with the white wine. Allow to cook 1 minute then pour sauce over the chicken. Place a slice of the culatello on each warm chicken breast and finish the dish off by topping the chicken with the white truffle shavings. Serve immediately.
- This recipe yields 4 servings.
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