Pollo Toscano Recipe

Cook the Broccoli

In a pot, bring water to a boil and add the broccoli. Cook for about 3-4 minutes until bright green and tender. Drain and set aside.

Sauté the Chicken

In a large skillet, heat a tablespoon of oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove and keep warm.

Sauté the Onions and Mushrooms

In the same skillet, add a bit more oil if needed. Add the sliced onions and cook until caramelized, about 5-7 minutes. Then, add the sliced mushrooms and continue to sauté for another 3-4 minutes until they are tender.

Make the Sauce

Stir in the Dijon mustard and heavy cream into the mushroom and onion mixture. Cook for another 2-3 minutes until the sauce thickens slightly. Add fresh thyme and stir well.

Combine and Serve

Return the cooked chicken to the skillet, coating it with the sauce. Drizzle with white truffle oil before serving. Plate the chicken with the sautéed mushrooms and caramelized onions, alongside the steamed broccoli.