October 6, 2025
Creamy Truffle Mushroom Chicken
Creamy Truffle Mushroom Chicken
Golden, crispy chicken topped with a rich, velvety mushroom and truffle cream sauce — this dish is pure comfort with a touch of luxury. Slow-cooked shallots, caramelised mushrooms, and a drizzle of truffle oil create layers of deep, savoury flavour. Elegant enough for entertaining, yet simple enough for a weekend supper.
Print Pin RateServings: 6
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Ingredients
For the chicken:
- 3 large chicken fillets butterflied lengthways (to make 6 portions)
- 75 g plain flour
- 2 large eggs beaten
- 120 g fresh white breadcrumbs
- 40 g finely grated truffle pecorino or parmesan optional
- Salt & black pepper
- 2-3 tbsp olive oil for frying
For the sauce:
- 2 tbsp butter
- 1 tbsp olive oil
- 2 banana shallots or 3 small, finely diced
- 3 garlic cloves finely chopped
- 2 sprigs thyme leaves only
- 200 g chestnut mushrooms sliced
- 120 g mixed exotic mushrooms oyster, shiitake, etc., sliced
- 1 tbsp plain flour
- 150 ml good beef stock made from 1/2 cube or pot
- 200 ml cream
- 1 tsp Worcestershire sauce
- 20 g parmesan or pecorino finely grated
- Lemon juice a squeeze (to balance)
- Salt & black pepper
- Truffle oil to finish
- Optional garnish: Extra pan-fried mushrooms and pecorino shavings
Instructions
- Preheat oven to 200°C (fan 180°C).
- Coat the butterflied chicken portions: first in flour, then egg, then breadcrumbs mixed with pecorino.
- Pan-fry in olive oil until golden on both sides (2‒3 minutes each side).
- Transfer to a tray and bake for 10‒12 minutes until cooked through and crisp.
- Heat butter and olive oil in a wide pan. Add shallots and garlic; cook low and slow for 12‒15 minutes until golden and jammy.
- Stir in thyme leaves and mushroom powder (if using).
- Add the mushrooms, cook until golden and caramelised (6‒8 minutes). Remove a few for garnish if desired.
- Sprinkle in the flour, stir well, and cook for 1 minute.
- Add beef stock, bring to the boil, and reduce by about half.
- Turn heat down, stir in the cream, and simmer gently for 5 minutes until glossy and slightly thickened. 11. Season with Worcestershire sauce, salt, and pepper. Stir in parmesan or pecorino.
- Taste and finish with a little squeeze of lemon juice.
- To serve: Top the crispy chicken with the creamy mushroom and truffle sauce. Garnish with extra pan-fried mushrooms, pecorino shavings, and a drizzle of truffle oil.