Truffle Chicken Recipe & Sage Potatoes • CiaoFlorentina

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Pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner.

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Cook your pasta according to the instructions, reserving 1/4-/13 cup of pasta water. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium to high heat. Add bite sized pieces of chicken breast and season with salt and pepper. Cook for around 10 minutes, flipping around occasionally until golden brown.

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Step 2: Prep the chicken. First, cover the chicken breasts with plastic wrap and pound lightly on both sides using a meat mallet or rolling pin. This will make the chicken cook faster and more evenly. Then, add the flour, garlic powder, onion powder, paprika, salt, and pepper to a plastic bag and give it a good shake.

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Add the ground chicken, egg, breadcrumbs, 1/4 cup grated parmesan cheese, 2 tbsp minced garlic, 1/3 cup fresh basil, 2 tbsp Black Truffle and Mushroom Thrills, ground cumin, ground thyme, 1/2 tsp salt, 1/2 tsp black pepper, and onion powder into a large bowl.

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Make sure spears don't touch or overlap. Place baking sheet in preheated oven. Bake 10 to 12 minutes or until asparagus spears are tender-crisp. Once spears are fully cooked, remove baking sheet from oven. Transfer asparagus to plates with truffle honey chicken and mashed potatoes. Serve warm.

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Heat the oven to 375°F and arrange rack in middle. Remove chicken from refrigerator and rub skin with olive oil. Season all over with salt and freshly ground black pepper, and let sit at room.

Truffle Chicken Recipe & Sage Potatoes • Ciao Florentina

Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes. Take a sharpe knife and cut 3 deep slashes into the drumstick and lower chicken thighs. Carefully work your fingers between the skin and the breasts of the chicken, to create a pocket under the skin.

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Place coated chicken pieces on a plate and cover with a towel, let stand until the flour mixture resembles a paste. Preheat oven to 425 degrees F. Grease a baking dish with cooking spray. Add cracker crumbs to a shallow bowl. Dip the chicken breasts that now are coated with the paste-like mixture into melted margarine.

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Flip and cook for 4 more minutes, then transfer to a plate. Add the butter to the pan followed by the leeks. Cook, stirring occasionally, for 10-12 minutes until softened. Stir through the truffle and artichoke pesto then tip in the beans and their liquid. Nestle in the chicken thighs skin-side up to keep the skins crisp.

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Preheat oven to 425 degrees F. Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels. Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Insert about 4 tablespoons of black truffle butter evenly under the loosened skin.

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For the sauce, combine white truffle oil, brown sugar, 3tbsp melted butter, ginger, and lemon zest and set to the side. Place a cast iron skillet over med/high heat and add remaining butter, garlic, and white cooking wine. Add in your chicken thighs and brown for 5 minutes on both sides. Turn off the heat and brush the White Truffle sauce on.

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Season the flour with 1 tsp salt and 1/2 tsp pepper in one bowl and mix. Add egg and milk to another bowl and lightly beat. Place breadcrumbs in a third bowl and add 1 tsp salt, 1 tsp garlic powder and 1/2 tsp pepper and mix. Dredge chicken tenderloin piece first in the flour making sure to shake off any excess.

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Season the flesh side of the chicken breasts with salt, then place the chicken inside the gallon size bag. Add the milk, thyme, and bay leaves to the bag. Let the chicken marinate overnight, or for at least 4 hours. Set a large pot of water over medium heat. Use a thermometer to monitor the temperature of the water.

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Add minced garlic and dried thyme and sauté for 1 extra minute. Add the broth/stock, stir and then let it simmer for 1 to 2 minutes. Step 4: Pour in heavy cream, salt, ground black pepper and white pepper. Mix well then allow to simmer 3 to 4 minutes until it slightly reduces and thickens.

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Add the Chicken. While green beans bake, place butter in a microwave-safe bowl and microwave until melted, 30-60 seconds. Carefully remove from microwave. Carefully remove tray from oven and drain any excess water, if desired. Add tomatoes, mushroom seasoning, 1/4 tsp. salt, and 2 tsp. olive oil to tray and stir to combine.

Truffle Chicken Recipe & Sage Potatoes Ciao Florentina

Truffle Chicken Recipe & Sage Potatoes