Chicken Breast with White Truffles

1. 1

   Season each chicken breast with salt and pepper.

2. 2

   Coat each breast in the flour shaking off excess.

3. 3

   In a large saute pan heat olive oil and butter.

4. 4

   Add the chicken breast to the pan cooking until golden brown on both sides and thoroughly cook.

5. 5

   Once chicken is cooked remove it to a plate and deglaze the pan with the white wine.

6. 6

   Allow to cook 1 minute then pour sauce over the chicken.

7. 7

   Place a slice of the culatello on each hot chicken breast and finish the dish off by topping the chicken with the white truffle shavings.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.