Mushroom Truffle Chicken Recipe

Prepare and roast

Preheat oven to 200°C (400°F). Pat the butterflied chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Place chicken skin-side up on a rimmed baking sheet or roasting pan. Toss halved tomatoes with 1 tbs olive oil, 1/2 tsp salt and the minced garlic. Scatter tomatoes and thyme sprigs around the chicken. Dot the chicken skin with 1 tbs butter and roast for 22–28 minutes, until an instant-read thermometer reads 74°C (165°F) at the thickest point and tomatoes are softened and slightly caramelized. Squeeze the lemon over the chicken and tomatoes when out of the oven. Reserve juices from the pan for the mushroom sauce.

Rest and remove meat

Transfer chicken to a cutting board and let rest 8–10 minutes. Remove skin (optional) and shred or thinly slice the breast meat. Reserve 2 cups of the shredded cooked breast for the mashed chicken filling and the remainder for plating.

Combine the 2 cups shredded chicken with 2 oz softened cream cheese and 2 tbs sour cream in a bowl. Add chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Mash with a fork or pulse briefly in a food processor until a spreadable, slightly chunky texture forms. Taste and adjust seasoning. Keep refrigerated until plating; the mixture can be warmed briefly in a pan before serving if desired.

While chicken roasts, place cubed Yukon Gold potatoes in salted water and bring to a boil. Cook until just tender, about 8–10 minutes. Drain and let steam-dry for 1–2 minutes. In a skillet over medium-high heat, heat 1 tbs olive oil and 1 tbs butter. Add parboiled potatoes and baby carrots and sauté until golden and cooked through, about 6–8 minutes. Add haricots verts or green beans during the last 3 minutes to keep them crisp-tender. Season with 3/4 tsp salt and 1/4 tsp black pepper. Finish with chopped parsley and keep warm.

In a large skillet over medium heat, melt 2 tbs butter. Add the diced shallot and sauté 1–2 minutes until translucent. Add sliced cremini mushrooms and cook for 6–8 minutes until they release their moisture and begin to brown. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze the pan with 60 ml white wine (or 60 ml chicken stock) scraping up any browned bits and allow alcohol to reduce for 1–2 minutes. Add 200 ml chicken stock and bring to a gentle simmer for 3–4 minutes to concentrate flavor. Stir in 120 ml heavy cream and 1 tsp fresh thyme leaves and simmer another 3–4 minutes until slightly thickened.

If sauce needs more body, whisk 1 tsp cornstarch into 1 tbs cold water and stir into simmering sauce; cook 1–2 minutes until thickened. Season with 3/4 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1 tsp truffle oil (start with 1/2 tsp if unsure, adjust to taste) and 2–3 tbsp reserved pan juices from the roasted chicken and tomatoes for depth. Keep warm.

To plate, place a portion of the chef's potato vegetables on each plate. Spoon or mound the mashed chicken breast mixture beside or atop the potatoes. Arrange sliced roasted chicken breast over or next to the mash. Spoon the warm cremini mushroom truffle sauce generously over the chicken and a little onto the vegetables. Place a few roasted tomato halves around the plate and drizzle any remaining pan juices.

Garnish with microgreens or baby arugula, a sprinkle of grated Parmesan and a light dusting of truffle salt if using. Serve immediately.