Sicilian Chicken with Lemon & Rosemary Sauce
olive oil, for frying
4 free range chicken fillets
Stonebarn Truffle Seasoning (Imported by The Truffle Lady SA)
1 garlic clove, minced
zest of 1 lemon
2 sprigs rosemary
2 bay leaves
80ml (1/3 cup) dry white wine
180ml (3/4cup) hot chicken stock
30ml (2 tablespoon) lemon juice
5ml (1 teaspoon) cornflour combined with 1 tablespoon cold water
10ml (2 teaspoons) Stonebarn (Imported by The Truffle Lady SA) Truffle Oil, for finishing
a handful of flat leaf parsley, roughly chopped
salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a wide-based pan. Season the chicken lightly with Truffle Seasoning and freshly ground black pepper.
Brown the chicken on both sides, about 2-3 minutes per side. Remove from the pan and set aside.
Add a little more oil to the same pan along with the garlic, lemon zest, rosemary and bay leaves. Cook for a minute or two. Deglaze with the wine and reduce by half. Pour in the stock lemon juice and cornflour slurry.
Return the chicken to the pan and simmer until the sauce is thickened and the chicken, cooked through, about 6-8 minutes. Drizzle lightly with Truffle Oil and finish with chopped parsley.