Picture: Iain Gillespie/The West Australian

The striking black layers of truffle under the skin perfume the chicken beautifully.

RECIPE: Truffled chicken breast with truffle butter sauce
Serves 4

1 tbsp butter
1 onion, finely diced
1 clove garlic, crushed
1 tsp fresh thyme, chopped
1 tsp black truffle, finely chopped
salt and pepper
2 chicken thighs, boneless, skinless
4 chicken breasts, skin on
12 slices black truffle
1 cup veal jus
2 tbsp cold truffle butter (or salted butter)

To make truffle stuffing, melt butter in pan and saute onion and garlic until soft. Add thyme, chopped truffle and a little salt and pepper. Set aside to cool. Mince chicken thigh fillets in a food processor or chop very finely. Add to cooled onions and combine. To stuff chicken breasts, make a 2cm wide incision lengthwise into each breast.

Fill a piping bag with stuffing and squeeze mix into each breast. Turn fillets over to reveal skin and loosen with fingers. Place three slices of truffle under the skin of each breast. Wrap each breast as tightly as possible in plastic wrap, rolling to form a cylindrical shape. Tie off each end tightly so that there are no air pockets. Bring a large pot of water to boil, add the wrapped chicken and simmer for 10 minutes. Remove and allow to cool. Remove plastic and pat dry with kitchen paper.

Preheat oven to 180C and heat an ovenproof frying pan. When hot, add a splash of olive oil and sear the chicken breasts on all sides until golden. Finish in the oven for 10-20 minutes depending on the thickness of fillets. Once chicken is cooked, rest for 10 minutes. Prepare sauce by heating veal jus in a pan. When just below boiling point, gradually whisk in butter until glossy. Carve chicken into four slices and serve with sauce and a simple green salad.

The West Australian

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