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Pan-Seared Chicken with White Truffle Jus

Pan-Seared Chicken with White Truffle Jus

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For a sophisticated twist on weeknight chicken, lose the boring breading and baking. A quick sear seals in moisture. Fresh herbs, wine and broth add flavor. The finishing touch… a drizzle of white truffle oil for a weeknight meal that feels oh so fancy.

serves 4 people

Ingredients

cost per recipe: $8.60

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    tablespoons vegetable oil

  • 3

    tablespoons chopped shallot

  • 3

    cloves garlic, minced

  • 1/4

    cup dry white wine

  • 1

    cup Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    tablespoon butter

  • 1

    tablespoon chopped fresh rosemary leaves

  • 1

    tablespoon chopped fresh thyme leaves

  • 1/4

    teaspoon cracked black pepper

  • 1

    tablespoon white truffle oil

view nutrition info

How to Make It

Season the chicken as desired.  Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Add the shallots and garlic to the skillet and cook and stir for 1 minute. Stir in the wine and cook for 2 minutes or until the mixture is reduced by half. Add the broth and cook for 10 minutes or until the mixture is reduced to 1/2 cup. Stir the butter, rosemary, thyme and black pepper in the skillet. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Drizzle with the truffle oil before serving.
Step 1

Season the chicken as desired.  Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 2

Add the shallots and garlic to the skillet and cook and stir for 1 minute. Stir in the wine and cook for 2 minutes or until the mixture is reduced by half. Add the broth and cook for 10 minutes or until the mixture is reduced to 1/2 cup.

Step 3

Stir the butter, rosemary, thyme and black pepper in the skillet. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Drizzle with the truffle oil before serving.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

Swanson® Chicken Broth

Swanson® Chicken Broth

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