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
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