Supreme of free-range chicken with caramelized chicory, crispy potato and truffle sauce

Name: supreme of free-range chicken with caramelized chicory, crispy potato and truffle sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 shrubs chicory; salt; 4 chestnut mushrooms bin `250 g; 1,5 dl poultry feast pot `380 ml; dl whipped cream; 75 g cold butter; 4 free range chicken fillets `approx. 100 g; 1 solid potatoes approx. 200 g; 2 tablespoons olive oil; 20 g sugar; 1 tablespoon extra virgin olive oil with truffle flavor; pepper

A tasty recipe. The main course contains the following ingredients: poultry, chicory, salt, chestnut mushrooms (container `250 g), poultry meat (pot` 380 ml), whipped cream, cold butter, free-range chicken fillets (approx. 100 g), firm potatoes (approx. ), olive oil, sugar, extra virgin olive oil with truffle flavor and pepper.

Ingredients

Kitchen Stuff

paper towel

Directions

Cut outer leaves of chicory and cut out the bottom hard piece.
Cook in pan with water and salt chicory for about 8 minutes.
In the meantime, clean the mushrooms with kitchen paper and cut very finely.
In a pan, bring the mushrooms with the fondue and whipped cream to the boil and reduce to half on medium heat.
Meanwhile, stir fry 2 tablespoons of butter in frying pan and brown and cook chicken in approx.
10 minutes, turning halfway.
Wash the potato well and cut into tiny pieces.
Fry olive oil in frying pan and fry potato for about 5 minutes.
Meanwhile, cut the chicory, let it drain very well and squeeze out the rest of the liquid.
Heat 1 tablespoon of butter in frying pan, add sugar and caramelise.
Add chicory and brown all around.
Cut the rest of butter into lumps and beat with sauce.
Season with truffle oil, salt and pepper.
Place on four plates in medium chicory.
Cut the chicken into slices and lay it against chicory.
Fry sauce around and sprinkle with crispy potato..