Creamy Truffle Mushroom Chicken

Name: Creamy Truffle Mushroom Chicken
Prep time: 20 min
Cook time: 30 min
Ingredients: 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); 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

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.

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

Method

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.

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Prep Time: 20

Cook Time: 30

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Creamy Truffle Mushroom Chicken

Ingredients

For the chicken:

For the sauce:

Method

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