Truffle Balsamic Chicken with Mushrooms and Cream
INGREDIENTS:
PREPARATION:
1. Salt and pepper the chicken and cook at a high heat in olive oil until browned. You can then either put it in the oven to finish cooking, or put it aside, make the sauce, then cook the chicken the rest of the way in the sauce.
2. Remove chicken from pan, saute mushrooms at a high heat in olive oil in the same pan seasoning with salt and pepper until well browned and there is no liquid left, about 10 min.
3. Add the white wine to the fried mushrooms and scrape any bits off the bottom as it begins to simmer. After most the liquid simmers out add the white balsamic and continue to simmer until liquid is almost gone.
4. Add the chicken back in, including any juices from the chicken, cover and simmer until chicken is done. If liquid evaporates, keep adding chicken stock in small amounts until chicken is done.
5. If the chicken is cooked to temp and the sauce is too thin, remove the chicken, boil sauce, then add chicken back just to warm it.
6. Add truffle balsamic (enough to taste it), let simmer until it thickens, add cream and simmer… then plate, and finish with more truffle balsamic if desired. Sauce should be thick before plating.
- Chicken (we like boneless, skinless thighs) 1 pound
- 2 cups mushrooms, sliced
- 1/8 to 1/4 cup L'arte Olive Oil
- Salt to taste
- Pepper to taste
- 1/4 cup L'arte White Balsamic
- L'arte Truffle White Balsamic
- 1 cup white wine
- 1-2 cups of chicken stock
- 3 tbls of cream
PREPARATION:
1. Salt and pepper the chicken and cook at a high heat in olive oil until browned. You can then either put it in the oven to finish cooking, or put it aside, make the sauce, then cook the chicken the rest of the way in the sauce.
2. Remove chicken from pan, saute mushrooms at a high heat in olive oil in the same pan seasoning with salt and pepper until well browned and there is no liquid left, about 10 min.
3. Add the white wine to the fried mushrooms and scrape any bits off the bottom as it begins to simmer. After most the liquid simmers out add the white balsamic and continue to simmer until liquid is almost gone.
4. Add the chicken back in, including any juices from the chicken, cover and simmer until chicken is done. If liquid evaporates, keep adding chicken stock in small amounts until chicken is done.
5. If the chicken is cooked to temp and the sauce is too thin, remove the chicken, boil sauce, then add chicken back just to warm it.
6. Add truffle balsamic (enough to taste it), let simmer until it thickens, add cream and simmer… then plate, and finish with more truffle balsamic if desired. Sauce should be thick before plating.