Petto di pollo con tartufo

Name: Petto di pollo con tartufo (Chicken breasts in butter with truffle)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 4 individual chicken breasts, skinned and boned (not flattened); 1 black truffle, about 25-30 g (1-1¼ oz); 80 g (3 oz) butter; about 60 g (½ cup) flour for dusting

Chicken breasts in butter with truffle

Preparation info

Serves
4

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

If you don’t have a truffle slicer, use a sharp knife to slice the truffles very finely. If possible, use a pan that is suitable for oven use as well. You can use white truffle instead of black. This dish is also good without the truffles — simply squeeze some lemon juice into the pan butter just before serving.

Ingredients

4 individual chicken breasts, skinned and boned (not flattened)
about 60 g (½ cup) flour</

Europe
Italy
Main course
Stew
November
Tuscany
Mediterranean

Method

Preheat the oven to 200°C (400°F/Gas 6). Rinse the chicken breasts and pat dry with paper towels. Trim off any fat. Season with salt and pepper, and dust with flour on both sides.

Heat half of the butter with the tablespoon of olive oil in a frying pan. Add the chicken breasts