Chicken Supreme with Truffle and Sage
Chicken Supreme with Truffle and Sage
Try this quick and easy chicken supreme recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 20 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • For the Chicken:
  • 4 chicken Supremes
  • 6 sprigs of sage
  • 2 tablespoons of black Italian truffle shavings (Optional)
  • Salt and pepper
  • For the Sauce:
  • 2 cups of chicken stock
  • 1 tablespoon Dijon mustard
  • ½ Juice of lemon
  • 1 cup melted butter
  • Salt and pepper
  1. For the chicken, loosen the skin from breast and wing by inserting fingers, gently pushing between skin and meat.
  2. Insert truffle slices under loosened skin over breast and wing.
  3. Cover with sage leaves and place the skin back.
  4. Season with salt and pepper.
  5. Preheat oven at 350°F (180°C).
  6. In a large skillet, on high heat, sear the chicken pieces on the skin side and finish cooking in the oven for 15 minutes.
  7. Meanwhile, for the sauce, reduce the chicken stock by half for 30 minutes.
  8. Add Dijon mustard and lemon juice.
  9. Slowly add the butter, whisking constantly until emulsified.
  10. Season with salt and pepper.
  11. Serve with sautéed caramelised Jerusalem artichokes.

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