Pan Roasted Chicken Breast with Truffle-Chicken Jus

Directions 📝

Prep

1. ***Just before, take out the chicken breasts, remove from the packaging, dry with paper towels, and allow it to sit at room temperature on a plate to temper.***
   
2. Heat the oven to 400F.
3. Cut the mushrooms into quarters.
4. Slice the tarragon and chives, we will need 1 ½ tablespoons of each for the recipe.
5. Finely mince 1 ½ tablespoons of shallot.
6. Season the chicken breasts with Balinese Truffle Salt on all sides.

To Cook

1. Add the canola oil to the pan. Right before the oil begins to smoke, add the chicken to the pan skin side down.
2. Continue cooking the chicken for 1 minute. Add the mushroom to the pan as well, cut side down.
3. Transfer the pan to the oven and cook the chicken for about 12 minutes or until cooked through.
4. While the chicken is cooking, heat the butter in the sauce pot over medium low heat. Add the shallots and a pinch of Balinese Truffle Salt and cook until tender.
5. Add the chicken jus to the pan and bring to a simmer. Cover and keep the sauce in a warm place.
6. Remove the pot from the heat, zest the lemon and add it to the sauce.
7. Remove the chicken from the oven and allow it to rest, skin side up, for about 5 minutes.
8. Finish the sauce with the sliced herbs. Adjust the seasoning with Balinese Truffle Salt and lemon juice.
9. Carve the chicken breast and plate alongside the roasted mushrooms. Cover the dish with the lemon-herb sauce and enjoy!!

How to Prepare the Truffle Jus

1. Place the beef broth into a medium sauce pot and bring to a boil.
2. Turn the heat down to medium low and gently simmer the stock until there is about ½ cup of liquid left and it’s thickened enough to coat the back of a spoon.
3. Remove the sauce from the heat, add the chopped truffle and a pinch of Balinese Truffle Salt to taste.