Chicken trifolata

Yield: 4 servings

Measure Ingredient
1 \N Chicken, cut up into small
\N \N Pieces
\N \N Flour
6 tablespoons Virgin olive oil
4 \N Cloves garlic, thinly
\N \N Sliced
1 pounds Portobello mushrooms, caps
\N \N Cut into 1/4inch strips
4 ounces Black truffles, thinly
\N \N Sliced
1 cup Dry white wine
2 tablespoons Tomato conserva or paste
1 cup Chicken stock
1 bunch Italian parsley, finely
\N \N Chopped to yield 1/4 cup

Wash and pat chicken dry and dredge in flour.

In a 14 inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to a plate.

Continue until all the pieces are done.

Add garlic and cook until light brown. Add Portables and truffles and saute until soft, about 4 to 5 minutes. Add wine and tomato conserva and stir through. Add broth and chicken pieces and bring to a boil.

Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately.

Yield: 4 servings


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