- 4 chicken fillets
- 2 tablespoons of butter
- 2 tablespoons of oil
- ½ glass of brandy
- 1 glass of white wine
- 1 glass of chicken stock
- 200 ml fresh cream
- 15g truffle carpaccio
- salt, pepper
Season the fillets with salt and pepper.
Slightly fry the chicken and add the brandy.
Once evaporated add the white wine and boil for 10΄.
Remove the fillets from the pan and add the chicken stock.
Once boiled add the cream and gently cook while stirring.
Add the truffles.
Serve the fillets with basmati rice.
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