Truffles On Chicken Breast On Bed Of Angel Hair Pasta Food

TRUFFLES ON CHICKEN BREAST ON BED OF ANGEL HAIR PASTA

Steps:

• Cook pasta according to directions.
• Season chicken with salt and pepper dust with flour.
• Set aside.
• Saute onions, garlic and thyme in oil in a large frying pan.
• Remove onions mixture set aside.
• In same pan brown cutlets until golden brown adding more oil if necessary.
• Remove to platter deglaze with vermouth add chicken stock.
• Put onions back in skillet reduce to 1/2.
• Whisk in butter add chicken back to pan to warm.
• Season with salt and pepper.
• Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
• Arrange cutlets over pasta topping with onion sauce.
• Drizzle truffle oil over cutlets and garnish with shaved truffles.
• Now that`s a presentation!

ROASTED CHICKEN WITH TRUFFLE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
• Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
• Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
• Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
• Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
• Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

TRUFFLE PASTA

Steps:

• Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.

TRUFFLED STUFFED CHICKEN BREAST

Steps:

• Lay the chicken breasts flat and make a slit using a very sharp knife, but do not go all the way through. This will make a nice pocket for the stuffing. Pound the breasts evenly using a meat mallet or small saute pan. Cover with plastic wrap and refrigerate.
• Place bread in a bowl and pour milk over; let soak for 10 minutes.
• Meanwhile, heat an ovenproof skillet over medium heat. Add 2 tablespoons olive oil, then shallots. Saute shallots until softened, but not brown, about 5 minutes. Add mushrooms and cook for 5 to 8 minutes. Season with salt and pepper. Cool slightly.
• Squeeze excess milk out of the bread and place in a large mixing bowl. Add mushroom-shallot mixture. Add Parmigiano-Reggiano cheese, truffle oil, and egg. Mix well.
• Preheat the oven to 375 degrees F (190 degrees C).
• Stuff each breast with 2 to 3 tablespoons of stuffing; do not overstuff. Pierce the chicken with toothpicks to seal the stuffing in. Season each breast with salt and pepper.
• Heat remaining olive oil in the same skillet as used for mushrooms over medium heat. Brown chicken for 3 minutes on each side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 10 minutes. Slice chicken and serve.

ANGEL CHICKEN PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

ANGEL HAIR PASTA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.

CHICKEN WITH ANGEL HAIR PASTA

Steps:

• Preheat oven to 325 degrees.
• In a large saucepan, melt butter over low heat. Blend in wine and cream cheese and stir until smooth.
• Add in italian dressing mix and cream of mushroom soup.
• Blend well, and heat through, but do not boil.
• Arrange chicken breasts in a single layer in a 9x13 inch baking dish.
• Pour sauce over the chicken.
• Bake for 60 minutes in the preheated oven.
• 20 minutes before the chicken is done, cook pasta and then drain.
• Serve chicken and sauce over the pasta.