Truffled Chicken Medallians Recipe

From Dorothy McNett's Recipe Book.

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Truffled Chicken Medallians

From Dorothy McNett's recipes at

3-4 chicken breasts, trimmed and pounded to even shapes
1/2 teaspoon fine sea salt
1/4 teaspoon pepper, or to your taste
finely snipped fresh rosemary
1/2 teaspoon sweet Hungarian paprika

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil

a few drops of truffle oil, more if not using the whole truffle
2 tablespoons marsala or other sweet dessert wine
1 black truffle (optional) $$

Wash and pat dry the chicken cutlets. Place on a plate and sprinkle with salt, pepper, rosemary and paprika. Chill until ready to cook. Heat butter and oil in a large flat-bottomed pan until butter just begins to brown a tiny bit. Quickly add the cutlets and cook for several minutes on the first side. Turn over. Cook until done. Remove the cutlets to a plate and cover to keep warm. In same skillet, add a few drops of the tuffle oil and the sweet wine and cook 1-2 minutes. Add a few shavings of the truffle to these juices, and pour over the chicken cutlets. With remaining truffle, shave or grate into slivers and garnish each chicken cutlet with the slivers of truffle.

Recipe created 1996-10-13.

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