Roast Chicken Breast with Black Truffle

Michel Lemoine's delicious truffled chicken breasts are served with potato pancakes and a richly flavoured crème fraiche sauce
By Michel Lemoine
Roast Chicken Breast with Black Truffle
  • Rating:
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes (plus 24 hrs infusing time)
  • Effort: medium

Ingredients

  • 4 chicken breasts
  • 1 small black truffle, (fresh if possible)

For the pancake

  • 250 g mashed potato
  • 30 g plain flour
  • salt and black pepper
  • pinch nutmeg
  • 4 eggs
  • 50 ml double cream
  • 50 ml milk

For the sauce

  • 2 shallots, sliced
  • 1 clove garlic, sliced
  • 2 sprigs thyme
  • 1 tbsp butter
  • 150 ml white wine
  • 300 ml chicken stock
  • 4 tbsp crème fraîche
  • salt and black pepper

Method

1. On the day before, brush clean the fresh truffle using a small toothbrush to remove any dirt, then slice the truffle into at least eight slices (at least 2 per chicken breast). Slide the sliced truffle between the chicken skin and flesh. Cover with cling film and place in fridge overnight until needed.

2. To make the pancakes: mix the mashed potato with the flour, salt, pepper and nutmeg. Beat in the eggs, then add the cream and milk together and mix until smooth.

3. Heat a teaspoon of butter in a blini pan or small frying pan and pour in one portion of pancake batter (about 1.5cm thick). Cook gently for two minutes, then place under a warm grill for a further 3 or 4 minutes until set and lightly coloured.

4. Pre-heat the oven to 180C/gas 4.

5. Heat a dash of olive oil with a teaspoon of butter in a pan, season the chicken breasts with salt and pepper and sear them skin-side down first until golden, then turn over and sear the flesh side for a minute or so. Place the breasts skin-side down onto a baking tray and roast in the oven for about 10 to 15 minutes, until cooked through. When cooked, leave skin-side up to rest and cover with a piece of foil.

6. To make the sauce: melt the butter, add the shallots, garlic and thyme and sweat together until golden colour. Pour in the white wine and reduce down until almost no liquid remains, then add the chicken stock and cook to reduce by half. Stir in the crème fraiche and cook for another 3-4 minutes until it reaches a sauce consistency. Season with salt and pepper and then strain through a fine sieve.

7. To serve, slice the chicken breasts across into five slices. Place the potato pancakes on the plates and lay the chicken on top. Spoon the sauce around the chicken and decorate with flat leaf parsley.

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