About this recipe

During a recent visit to the Blue Frog Truffle Farm just outside of Canberra, I was lucky enough to observe the annual winter truffle harvest. At the conclusion of the truffle harvest I grabbed one of the black truffles which was found and cooked this chicken dish for the Blue Frog Truffle Farm staff. The freshly harvested black truffle had an amazing aroma and really enhanced the cream sauce.

Ingredients

4 x 200g Chicken Breast
10g Wildfire Spice
1 small brown onion (diced)
1 clove garlic (minced)
200ml thickened cream
10ml white wine 
50g English spinach
8g black truffle
7g butter
pinch salt

Cooking instruction

Heat a frying pan to medium heat.

Dust both sides of the chicken breasts with Wildfire Spice and season with sea salt. Lightly oil the frying pan and then place the chicken breasts in the skin side first. Cook until golden brown, turn over, cover with lid and reduce the heat to low.

While the chicken is cooking, in a small sauce pan sauté the diced onions and garlic with butter. Cook till the onions have a little colour. Deglaze the saucepan with white wine and then add the thickened cream. Reduce the cream sauce till thick and remove from the heat, season with sea salt. Add 3-4 thin slices of black truffle into the sauce and allow to infuse for 3 to 5 minutes.

Turn the heat off on the chicken and place the chicken breast on to a large serving plate. Add the spinach to the cream sauce and cover the chicken breast with the creamy black truffle sauce.

Finally for garnish only, shave a little black truffle shavings on top of the chicken breast.