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Chicken Hemingway with Truffled Mushrooms

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Chicken Hemingway with Truffled Mushrooms


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Chicken Hemingway with Truffled Mushrooms

Submitted by Terrace Inn, Bay View



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.

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