Chicken And Egg Salad

Truffle and sage turn boring chicken into a mouthwatering dish in this easy to follow recipe.
Directions for: Chicken Supreme with Truffle and Sage

Ingredients

Chicken

4 chicken Supremes

6 sprig of sage

2 Tbsp of black Italian truffle shavings (optional)

Salt and pepper

Sauce

2 cup of chicken stock (500 ml)

1 Tbsp Dijon mustard (15 ml)

Juice of half a lemon

1 cup melted butter (250 ml)

Salt and pepper

Directions

Chicken

1. Loosen the skin from breast and wing by inserting fingers, gently pushing between skin and meat. Insert truffle slices under loosened skin over breast and wing. Cover with sage leaves and place the skin back. Season with salt and pepper.

2. Preheat oven at 350F (180C).

3. In a large skillet, on high heat, sear the chicken pieces on the skin side and finish cooking in the oven for 15 minutes.

Sauce

1. Meanwhile, for the sauce, reduce the chicken stock by half for 30 minutes. Add Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season with salt and pepper.

2. Serve with sauted caramelized Jerusalem artichokes.

See more: Chicken, Bake, Main, Dinner