Tuesday, May 6, 2008

Truffled Chicken

2 large shallots
½ cup wine
1 C. cream or half and half
1 tsp garlic (pre-minced)
3-4 chicken breast filleted and pounded out and seasoned
Asiago cheese
Truffle oil
Olive oil

Sautee chopped shallot in 1 tsp of oil for 1 minute. Add wine. Reduce to half. Add cream and salt, pepper, and garlic. Reduce to half. Line one side of chicken with cheese. Spoon 1TBS of sauce on top of cheese. Do this for each breast and roll. Set aside unused cream sauce. Secure with toothpick. Add TBS oil to pan and sautee breasts. About 7 minutes each side. Spoon remaining cream sauce over. Drizzle with truffle oil.

This would also be good with prosciutto and asparagus or substitute the asiago with gruyere.

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