Make Portugaise sauce. “Brown” 2 cut-up chickens in olive oil. Put on hot platter and keep warm. Pour oil from skillet. Add 1cupmushroom caps and ½cupwhite wine. Boil and deglaze pan. Add prepared Portugaise sauce and 1 chopped truffle and heat. Pour sauce over cooked chicken. Garnish with toast points and 6 French-fried eggs. Sprinkle with minced parsley and serve.