Café Rabelais' Chicken Breast with Truffled Butter Sauce
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:
- 1/2 lb 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
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.**
Keyword butter sauce, Café Rabelais, chicken breast