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–+ servings
a skillet containing creamy truffle chicken
5 from 7 votes

Chicken in Truffle Cream Sauce

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

For Chicken

  • 2 chicken breasts - boneless, skinless. Around 250g/9oz each
  • 3 tablespoons (23 g) all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil - or any cooking oil

For Truffle Cream Sauce

  • 2 tablespoons (28 g) unsalted butter - (Note A)
  • ¼ (28 g) medium onion - finely chopped
  • 3 cloves garlic - large cloves, finely minced or grated
  • ⅛ teaspoon dried thyme
  • 1 cup (237 ml) chicken or vegetable broth/stock - low sodium (Note A)
  • 1 cup (237 ml) heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • ¾ cup (75 g) parmesan cheese, freshly grated - press down tightly into the measuring cup (Note B)
  • 1 teaspoon white truffle oil - or black truffle oil
  • some chopped fresh parsley - for garnish

Instructions

  • Place a chicken breast on a cutting board and carefully slice horizontally through the center to get two cutlets (see Note C for slicing tip). Repeat with the other breast.
  • Combine flour, salt, ground black pepper and garlic powder in a bowl. Sprinkle this mixture over the chicken pieces. Use hands to evenly coat.
  • Heat olive oil in a skillet over medium-high heat. Once hot, carefully lay the chicken in, no overlapping. If needed, work in batches but don't overcrowd. Cook for 3 to 4 minutes per side or until lightly golden brown and cooked through. Don't overcook to prevent the chicken from turning chewy/dry. Remove from skillet and set aside.
  • In the same skillet, melt butter over medium-low heat. Then add chopped onions, sauté for 2 to 3 minutes or until translucent. Add minced garlic and dried thyme and sauté 1 more minute.
  • Pour in broth/stock, stir and then leave to simmer 1 to 2 minutes.
  • Add heavy cream, salt, ground black pepper and white pepper. Stir until everything is mixed nicely. Allow to simmer for 3 to 4 minutes until it slightly thickens. And stir frequently to prevent scorching.
  • Now put grated parmesan cheese (save some for garnish) and stir until all is melted and well combined.
  • Mix in truffle oil. Then do a taste test and adjust seasoning as desired. If the sauce looks too thick add a little more broth/stock.
  • Return the cooked chicken (plus any liquid it released) back to skillet and let it warm up for a minute or two.
  • Garnish with fresh chopped parsley and the reserved parmesan and serve immediately.

Notes

Note A: Salt control – when using salted butter and/or regular broth (not the low-sodium ones), cut the amount of added salt in half. Taste the final sauce and then add more salt if needed.
Note B: Parmesan – if you don't have parmesan on hand or want to try a different cheese, grana padano, asiago or pecorino romano are good replacement options.
Note C: Cutting chicken breast into cutlets – Allrecipes has a nice post (with photos) on how to cut cutlets. I usually skip the pounding step.
Note D: Helpful content – Click on the links below for related useful content in the main body of the post.
Note E: Related – Try this lemon dill chicken next.