Perfect Dinner Party Chicken:
Three Mushroom and Truffle Chicken
This is one of my favorite dishes, and sure to win the heart of anyone you are trying to impress. The rich earthiness of truffles, matched with a variety
of mushrooms and paired with a Pinot Noir from Burgundy or Oregon will make your heart melt.
Ingredients:
4 boneless/skinless chicken breasts – pounded thin, but not transparent
2 cloves garlic
1 small white onion
6-8 sprigs fresh thyme, or 1 tablespoons dried
2 large Portobello mushroom caps, chopped
8 oz button mushrooms, sliced
8 oz Porcini mushrooms
˝ bunch flat leaf parsley
2 1/2 cups good red wine
˝ cup chicken stock
Tablespoon Worcestershire sauce
Olive oil
Salt and cracked pepper
Good quality white truffle oil
Directions:
Preheat oven to 350. Mince garlic and onion and add to a hot pan with 2 tablespoons olive oil. Cook until almost translucent. Add chopped Portobello, button and Porcini mushrooms, thyme, Worcestershire and healthy
dash of salt and cracked pepper; sauté for 2 minutes. Add chicken stock and wine to mixture and reduce liquid by half. Add handful of chopped parsley and cook until just heated. Remove mixture from heat. Season
pounded chicken breasts with salt and freshly ground pepper. Fill one half of one of the breasts with mixture and fold the other half over and secure with picks or kitchen string. Do the same for the other three
breasts, but reserve some of the mixture to top the chicken after it has cooked through. In a pan heat 1 tlbs olive oil and brown the chicken on both sides. Place chicken in oven safe dish and drizzle with truffle
oil. Bake for 20-25 minutes at 350. Once cooked, pour a bit of the remaining mixture on top and serve with mushroom rice and a great Pinot Noir.
Cheers,
Hayley Hamilton
Founder/President – Dallas Uncorked
