Chicken trifolata

4 servings

Ingredients

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

Directions

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

MOLTO MARIO SHOW #MB5710

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