1 ROASTED CHICKEN BREASTS AND TRUFFLE VELOUTÉ
Restaurant: The Continental
Serves: 4 Chicken Breasts
4 airline chicken breasts, each 12 ounces
2 cups truffle velouté
½ cup celery hearts, thinly sliced on the bias
4 tablespoons chive batons 4 tablespoons chervil 1½ tablespoons sliced black truffles in oil (optional)
Truffle Velouté
½ tablespoon blended oil 2 chicken thighs, skin on ½ cup yellow onion, diced ¼ cup celery, diced
¼ cup leeks, diced
8 cups chicken stock 3 thyme sprigs
2 parsley sprigs
Bay leaf
¼ cup butter
¼ cup flour
2 tablespoons sherry wine 2 teaspoons kosher salt 1 tablespoon lemon juice Cayenne pepper to taste ¼ cup crème fraiche 2 tablespoons truffle oil
In medium saucepan, heat oil over medium-high heat. Add chicken thighs (skin side down) and sear until golden, about 10 minutes. Add onion, celery and leeks. Sweat until soft and translucent, about 5 minutes. Add chicken stock, thyme, parsley and bay leaf. Simmer until reduced in half. Mix butter and flour in small bowl. Once stock has been reduced, whisk in butter-flour mixture. Simmer 20 minutes. The sauce should coat the back of a spoon. Strain the soup through a chinois and season with sherry, salt, lemon juice and cayenne. Whisk in crème fraiche and truffle oil. Set aside and keep warmed.
For the Chicken Breasts
Heat large sauté pan over mediumhigh heat. Season chicken breasts with salt. Add 2 tablespoons oil to sauté pan and brown chicken (skin side down). Turn chicken over and cook 1 more minute. Flip chicken back to skin side down. Finish in 400-degree oven, cooking to internal temperature of 165. While chicken cooks, divide celery hearts, chives and chervil into one side of 4 individual serving bowls. Add sliced black truffles (if using). When chicken is done, place alongside celery mixture. Pour 4 ounces of truffle velouté into each serving tableside.
1205 3rd Street S., Naples; 239-659-0007; damicoscontinental.com