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. 

THE PROCESS

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. 

HOW TO SERVE

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. 

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

Chicken in truffle cream with sweetcorn

Crispy chicken breasts served in the most delicious luscious truffle cream sauce with hints of black truffle, mushroom, and parmesan paired with buttery pan roasted sweetcorn.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Mains

Servings: 4

Author: the communal feast

Ingredients

• 4 skinless boneless chicken breasts
• 1 egg beaten
• 1/2 cup all-purpose flour
• 2 ears of sweet corn
• 4 TBS butter
• 2 TBS olive oil
• 1/2 cup heavy cream
• 1 TBS salsa tartufata
• 1/3 cup parmesan grated
• salt and pepper

Instructions

• 1. Pat dry the chicken on both sides and season with salt and pepper. Dredge both sides of the chicken through the beaten egg, and then the flour, ensuring fully coated. Set aside.
• 2. In a large skillet, heat olive oil and half the butter. Cook the chicken until golden on both sides. About 5 minutes per side. Once the chicken has been flipped, to the skillet add the loose corn kernels and remaining butter. Check the chicken's internal temperature, it should read 165 degrees F. Remove chicken and corn from the pan.
• 3. To the same pan, add the heavy cream and stir in the salsa tartufata. Bring to a boil and reduce to simmer stirring occasionally. Cook for 5 minutes until the sauce starts to thicken. Turn off heat and stir in the parmesan. Return chicken and corn to the pan and let rest a few minutes to warm.
• 4. To serve: plate a spoonful of the sauce on a plate, place 1 piece of chicken and cover with more sauce and corn. Serve with more parmesan and fresh herbs.

Notes

* for the sauce: yields a light layer of sauce and just enough for 4 chicken breasts. For an extra saucy dish, we recommend doubling the sauce ingredients.