Season the pieces of chicken and sauté them in butter. When almost cooked, add 200g (7oz) sliced raw truffle. Cover with a lid, allow to cook for a few minutes then add ½ dl (2fl oz or ¼U.S. cup) Madeira and 1dl (3½fl oz or ½U.S. cup) Sauce Demi-glace; allow to reduce for about a minute.
Arrange the chicken in a deep dish, place the truffle on top and coat with the sauce.