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1
In a pan heat some olive oil, add chicken breasts and cook to brown both sides, about 3-4 min's a side. (You want a nice colour on the outside.) Remove and set to one side.
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2
Heat truffle oil in a pan, add shallots, garlic and bacon, cook until it all starts to brown. Add butter, melt, add mushrooms cook until mushrooms start to brown.
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3
Add tomato paste, again until it starts to brown slightly, add wine, rosemary and bay leaves, simmer until wine has reduced by half 15-20 Min's.
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4
Add chicken stock and water, stir until stock has dissolved, add mustard and pepper to taste, stir to combine.
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5
Return chicken to pan and simmer for 20-30 Min's until chicken is cooked through. (Do not turn chicken rather cover with lid for a little of the cooking time. If you turn you will end up with a very red breast from the wine and it is not that attractive.) Remove chicken from pan once cooked and keep warm.
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6
Mix cornflour with a little water add to sauce a little at time, (you may not need all of it depending on how much the liquid has reduced by.) Add until mixture thickens.
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7
Stir in cream and chopped chives. Serve sauce over chicken and drizzle extra truffle oil over the top.
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8
I served mine over creamy polenta but serve over regular mash or wild rice whatever you like.
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9
To Serve: Place a mound of polenta in the centre of the plate, slice the chicken into slices arrange on top of the polenta pour sauce over the top, drizzle with truffle oil. Garnish with chives.
