Chicken in Truffle Cream with Sweetcorn. Lightly breaded chicken pan-fried with sweet summer corn tossed in an earthy mushroom and black truffle cream sauce finished with fresh parmesan. Elevate your weeknight chicken dinner with a rich luscious truffle cream sauce and buttery sweetcorn for a comforting cozy summer dinner perfect for any night of the week.
This dish is so delicious! Crispy golden chicken breasts seared all in one-pan with a light creamy truffle sauce with hints of mushroom and fresh parmesan served with some buttery pan roasted sweetcorn. Ready in roughly 30 minutes, this is a great addition to the weekly weeknight dinner rotation and a great use for fresh seasonal vegetables which can be interchanged for what’s in season.
Start by dredging the chicken breasts in beaten egg followed by some all-purpose flour to give it a nice thin crust that will get crispy and golden. Of course this step is optional but it adds extra texture and crunch is always good. We use a combination of oil and butter to sear the chicken which helps it form a nice golden buttery crust on the outside and doesn’t get stuck to the pan. Once the chicken is crispy on the bottom side, it’s time to flip it and add the remaining butter and corn. We like to grab some fresh local corn and cut it straight off the cobb. Once in the pan season with a little salt and pepper and allow to deepen in color.
After the chicken and corn has finished cooking, use a thermometer to check the internal temperature of the chicken to determine when it’s ready. The ideal temperature for chicken is 165 degrees F. Set it aside on a plate and cover with some foil to keep warm. Keep the pan hot and add the heavy cream, stir in the black truffle and mushroom condiment to create a sauce base. Let that boil and simmer for 5 minutes or so until it starts to thicken. Stirring occasionally when it’s bubbling. At that point you can turn the heat off and stir in the parmesan. Let that thicken nicely and return the chicken and corn to the pan to warm it up again.
And that’s it! it’s really just a handful of ingredients and steps, one-pan and a super tasty quick and easy meal. Top it with extra parmesan, more corn, and fresh herbs. Most herbs will work just fine here, if you want to use up what’s growing in the garden. Ideally chives, sage, or rosemary if you want to stick to more subtle and earthy tones.
We’re always about a good presentation. In order to get that restaurant look, spoon 2 TBS of the sauce in the bottom of a shallow pasta bowl or plate. Next Add the chicken in the centre. Drizzle a touch more sauce over a portion of the chicken but don’t cover it completely so you can show off it’s golden crust, and add more corn on top and around the chicken and finish with herbs and parmesan. Note that the sauce really only makes just enough for a few TBS per chicken. So a light layer spread across the plates. We recommend doubling the sauce ingredients if you want extra saucy and creamy or want to provide an option for extra sauce on the side.
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