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1
Cook pasta according to directions.
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2
Season chicken with salt and pepper dust with flour.
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3
Set aside.
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4
Saute onions, garlic and thyme in oil in a large frying pan.
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5
Remove onions mixture set aside.
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6
In same pan brown cutlets until golden brown adding more oil if necessary.
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7
Remove to platter deglaze with vermouth add chicken stock.
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8
Put onions back in skillet reduce to 1/2.
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9
Whisk in butter add chicken back to pan to warm.
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10
Season with salt and pepper.
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11
Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
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12
Arrange cutlets over pasta topping with onion sauce.
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13
Drizzle truffle oil over cutlets and garnish with shaved truffles.
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14
Now that`s a presentation!
