CHICKEN SUPREME WITH TRUFFLE AND SAGE

Chicken Supreme With Truffle and Sage image

Provided by Chuck Hughes

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken, supremes
6 sprigs fresh sage
1 fresh black truffle, sliced (optional)
salt & freshly ground black pepper
2 cups chicken stock
1 tablespoon Dijon mustard
1/2 lemon, juice of, a
1 cup melted butter
salt & freshly ground black pepper
use Oven-Roasted Jerusalem Artichokes recipe to make side dish for chicken

Steps:

For the chicken:.
Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
Season the chicken with salt and pepper.
Preheat the oven at 350 degrees F.
In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
For the sauce:.
Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
Serve the chicken with oven-roasted Jerusalem artichokes.

Nutrition Facts : Calories 1429.2, Fat 116, SaturatedFat 49.1, Cholesterol 465.8, Sodium 936.9, Carbohydrate 4.9, Fiber 0.1, Sugar 2.1, Protein 88.1