By Rose Fooks
Our mushroom truffle sauce is rich, indulgent and comforting. It’s the perfect partner for creamy, cheesy polenta and a succulent chicken breast.
This sauce with chicken and polenta is a wonderful warming dinner and perfect when you’re looking for a hug in a bowl!
The mushroom truffle sauce is delicious with chicken but it would also be great paired with your favourite cut of steak, or on the side of a tasty steak sandwich. Investing in a good truffle oil is an excellent decision if you love the luxury ingredient. It’s a great addition to pasta and risotto dishes or brushed on veggies before roasting.
If you’re looking for an impressive and tasty dinner party dinner that can be prepped ahead of time this recipe is a great option. The mushroom truffle sauce can be made and then you just have to add the chicken just before serving.
- 4 chicken breasts
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 250g chesnut mushrooms
- 100g wild mushrooms
- 200mls mushroom stock
- 150ml double cream
- 1-2tsp truffle oil
For the polenta:
- 200g polenta
- 400ml milk
- 400ml water
- 40g parmesan, finely grated
- 30g butter
- 2tsp thyme leaves
- In a deep pan, brown the chicken for a few minutes each side until golden and set aside. Fry the shallot and garlic for a few minutes, add the mushrooms and cook until softened.
- Stir in the mushroom stock, cream and truffle oil and add the chicken breasts. Cook, covered, for another 15mins until cooked through.
- For the polenta – cook the polenta in the milk according to packet instructions until ready. Remove and stir in the parmesan and butter.
- Serve the polenta in bowls with chicken and sauce and thyme leaves.
Top Tip for making Mushroom truffle sauce with chicken and cheesy polenta
This is a great dinner party dish, you can make the sauce ahead of time and add the chicken just before serving
Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.
Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant.
In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.
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