Recipe by Rita~
Truffles are found under oak and chestnut trees in Italy and France. Even here in America! They are earthy, pungent, garlicy, robust, savory. They are to be used sparingly. Truffles are to be stored in the refrigerator cover with raw rice 3 days. Being so expensive I'd save this dish for those you really love and use sparingly. What the heck just go for it.
Top Review by Chef Mark T
I thought seasoning the chicken twice with salt (and pepper) was unnecessary, and adding chicken stock made it unbearably salty as well. This dish can certainly do without the chicken stock and still taste great.
- 1 lb angel hair pasta
- 2 tablespoons olive oil
- 4 ounces onions, minced
- 2 -4 garlic cloves, minced
- 1 sprig fresh thyme, to taste
- 1 lb chicken breast (5-6 thin cutlets)
- salt and pepper (to season)
- 1⁄4 cup flour
- 1⁄3 cup vermouth
- 14 ounces chicken stock, low sodium
- 2 -3 tablespoons butter
- 1 teaspoon truffle oil
- 1⁄4-1⁄2 ounce truffle
Directions See How It's Made
- Cook pasta according to directions.
- Season chicken with salt and pepper dust with flour.
- Set aside.
- Saute onions, garlic and thyme in oil in a large frying pan.
- Remove onions mixture set aside.
- In same pan brown cutlets until golden brown adding more oil if necessary.
- Remove to platter deglaze with vermouth add chicken stock.
- Put onions back in skillet reduce to 1/2.
- Whisk in butter add chicken back to pan to warm.
- Season with salt and pepper.
- Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
- Arrange cutlets over pasta topping with onion sauce.
- Drizzle truffle oil over cutlets and garnish with shaved truffles.
- Now that`s a presentation!