Main Street Cafe Truffle Chicken Breasts recipe

Source: Main Street Cafe - Cottonwood, Arizona - as published in Arizona Republic 3/21/01

4 boneless, skinless chicken breast halves
Salt and white pepper, to taste
1/4 cup flour, for dredging
1 to 2 tablespoons canola oil
8 shiitake mushrooms
8 oyster mushrooms
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1/2 cup Madeira wine
1 cup fresh chicken stock, heated
Fresh truffle shavings, to taste
2 to 3 tablespoons butter
1 1/2 teaspoons lemon juice
Fresh parsley, to garnish

Lightly pound chicken breasts and season with salt and white pepper. Lightly dredge with flour.

Heat canola oil in a large skillet over high heat. Brown chicken, then decrease heat to medium-high.

Add mushrooms and saut� with chicken. Add shallots and garlic. Saut� until shallots are translucent.

Add Madeira and reduce by half.

Add truffle shavings, then season to taste with salt and pepper.

Add butter - this will reduce as it incorporates. Heat 1 to 2 more minutes, to let sauce thicken. If liquid dries out, add hot water or hot chicken stock.

Add lemon juice and garnish with fresh parsley just before servings.

Makes 4 servings.

Approximate values per serving: 360 calories, 12 g fat, 114 mg cholesterol, 42 g protein, 13 g carbohydrates, 1 g fiber, 409 mg sodium, 32 percent calories from fat