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.
The truffles really made this dish! I used some fresh fettuccine instead of angel hair, but that's the only change I made. This worked really well for a quick, simple weeknight meal, and it's a nice simple way to enjoy truffles without crowding them with too many other flavours. Very yummy and satisfying! Thanks Rita! Made for ZWT 4.
Though fresh truffles are near impossible to find around here, I still wanted to try this (with lots of extra truffle oil to make up for it), since it sounded so good. And it was really good. I used one tablespoon of oil (instead of 6) and a half tablespoon of butter (wasn't in the ingredients, so I wasn't sure how much it was supposed to be). I also decreased the amount of stock (I was afraid it might be too salty for us once reduced). I am sure if I were able to find actual truffles -- that would hit this out of the ballpark! If I were thinking, I would have substituted another type of mushroom.