Truffled Chicken Medallians
3-4 chicken breasts, trimmed and pounded to even shapes
1/2 teaspoon fine sea salt
1/4 teaspoon white pepper, or to your taste
finely snipped fresh rosemary
1/2 teaspoon sweet Hungarian paprika
2 tablespoons extra-virgin olive oil
a few drops of truffle oil, if desired
2 tablespoons unsalted butter
1 black truffle (optional) $$
about 2 tablespoons Cognac
a little marsala or other sweet wine
Wash and pat dry the chicken cutlets. Place on a plate and sprinkle with
salt, pepper, paprika, and rosemary. Chill until ready to cook. Heat oil
and butter in a large flat-bottomed pan until butter just begins to
brown. Quickly add the cutlets and cook for several minutes on the first
side. Turn over. Cook until done and then sprinkle with the cognac and
ignite. When flames die down, remove the cutlets to a plate and cover to
keep warm. In skillet,. add 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.
Chicken France Mushrooms
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