Black Truffle balsamic ·
Meat and Poultry ·
SELECT Medium olive oil ·
Traverse City Cherry balsamic ·
White Truffle olive oil ·
Chicken Hemingway with Truffled Mushrooms
Chicken Hemingway with Truffled Mushrooms
Submitted by Terrace Inn, Bay View
Meat and Poultry
Ingredients
- 12 baby Bella mushrooms, halved
- 4 tablespoons Fustini's Medium SELECT olive oil, divided
- 2 teaspoons Fustini's White Truffle olive oil
- 2 tablespoon Fustini's Black Truffle balsamic
- 4 6-ounce chicken breasts, boneless
- 1/4 cup flour
- 2 eggs beaten
- 1 cup panko bread crumbs
- 1/4 cup diced onions
- 2/3 cup white wine
- 4 ounces of chicken stock
- 1/2 cup heavy cream
- 4 tablespoons Fustini's Traverse City Cherry balsamic
- dash of white pepper
- 2 tablespoons dried cherries
- 8 basil leaves chiffonade
Directions
- Sauté, mushrooms in 1 tablespoon olive oil for 5 minutes. Remove from pan and cool, place in a ziplock bag with Fustini's Truffle oil and balsamic and marinate for 30 minutes.
- Coat chicken breasts in flour, then egg, and finally Panko crumbs, covering evenly. Sauté, in 2 tablespoons olive oil over medium-high heat for about 4 minutes per side or until internal temperature reaches 165 degrees. Set aside and keep warm.
- Lightly sauté, onion and 1 tablespoon olive oil. Strain out the onion, reserving cooking liquid. Place liquid back into the pan and add wine and stock. Bring to a boil, reduce heat and simmer until reduced by half. Add cream, balsamic, pepper and cherries. Simmer over low heat about 5 minutes. Place chicken breast on each of 4 plates. Divide sauce over chicken, garnish with basil chiffonade and truffled mushrooms.
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