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Truffled Chicken Medallians
From Dorothy McNett's recipes at www.dorothymcnett.com.
3-4 chicken breasts, trimmed and pounded to even shapes
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.