ChickenCreamGarlicMeatPoultryWhite Wine

Chicken Breasts with Truffle Sauce

Packed full of flavour, this creamy chicken dish is guaranteed to impress. The infusion of white wine, garlic and truffle in this recipe perfectly accompanies the succulent chicken, making it a delicious dinner party staple.

Prep Time: 10 mins
Cooking Time: 50 mins
4 people

Used in this recipe

Ingredients

4 chicken breasts, skin on
1 garlic clove
1 tsp oregano
Squeeze of lemon juice
2 tbsp Filippo Berio Truffle Flavoured Olive Oil, added to taste
20g butter
50ml white wine
200ml double cream
200g spinach
Fresh parsley to serve

Method

Heat oven to 200C/180C fan/gas 6.
Season the chicken breasts with salt, pepper, lemon juice and the oregano on both sides.
In a large skillet, add the Filippo Berio truffle Flavoured Olive Oil and half the butter over a medium-high heat. Add the chicken breasts and fry for a few minutes on each side until browned. Bake in the oven for 15-20 minutes.
To make the sauce, add the remaining butter to the same pan. Add the garlic. When cooked add the spinach. Allow to wilt and then add the wine and cream and simmer briefly.
Add the chicken breasts to the pan, mix and serve.