Café Rabelais' Chicken Breast with Truffled Butter Sauce

Print Friendly
Café Rabelais' Chicken Breast with Truffled Butter Sauce

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

A stellar standout on the menu at Café Rabelais. The tender chicken breast was cooked perfectly, juicy and moist, and topped with bits of hazelnuts in a luscious truffle butter sauce. One bite left you longing for the next!


  • 2 chicken breasts
  • salt and pepper for seasoning
  • 2 T olive oil or grapeseed oil

Hazelnut Butter:

  • 1/2lb unsalted butter, lightly softened
  • 3 T roasted hazelnuts, lightly pulsed in a food processor (chopped but not pulverized)
  • 1 T herbs de provence, ground
  • 3-5 drops black truffle oil or to taste
  • Kosher salt and cracked black pepper to taste

Recipe Info

Season chicken breasts with salt and pepper. Sear skin side down until skin is light brown and crispy. Flip chicken and place pan in an oven preheated to 400 degrees for 10-15 minutes. Remove chicken from the pan and let rest on a wire rack for about 3-5 minutes. Slice chicken and top with hazelnut butter.

Hazelnut Butter:

Mix ingredients in a stand mixer with paddle attachment. Roll in parchment paper or plastic wrap to form a tight cylinder. Refrigerate for 30 minutes or overnight. Slice to desired thickness and serve over chicken. Bon Appetit!

**Note: You will have plenty of the butter mixture for more than two chicken breasts. You can freeze whatever is unused.**

Print Friendly Save paper with the printer friendly version