Fustini's Oils and Vinegars
Chicken Hemingway with Truffled Mushrooms

Add To Favorites

Chicken Hemingway with Truffled Mushrooms

Reviews

This recipe does not have any reviews yet   be the first to write one

Chicken Hemingway with Truffled Mushrooms


Submitted by Terrace Inn, Bay View

Ingredients


Directions

Step 1. 

Sauté mushrooms in 1 tablespoon olive oil 5 minutes.  Remove from pan and cool; place in a ziplock bag with Fustini's Truffle oil and agrodolce and marinate 30 minutes.


Step 2. 

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.


Step 3. 

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.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More