A warming, silky, quick-cooked chicken and truffle casserole. The addition of cream and truffles bring a wonderful depth and decadence.

For the Chicken and Truffle Casserole you’ll need:

• 4 chicken breasts
• 30g plain flour
• Salt and pepper, to taste
• 60g butter
• 40g finely chopped shallots
• 2 garlic cloves, minced
• 200g chestnut mushrooms, chopped into bite-sized chunks
• 250ml chicken stock
• 125ml double cream
• 2 tablespoons truffle oil
• 30g chopped fresh parsley
• 30g grated Parmesan cheese
• 30g Fresh Black Summer Truffles (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse and pat dry the chicken breasts. Season them with salt and pepper on both sides, then dredge them in the flour.
3. In a large oven-safe frying-pan over medium-high heat, melt 2 tablespoons of the butter. Add the chicken breasts and cook for about 3 minutes on each side or until they are golden brown. Transfer the pan to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the juices run clear.
4. While the chicken is cooking, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Then, add the mushrooms, shallots and garlic and cook until the shallots are translucent, about 3-4 minutes.
5. Pour in the chicken stock and double cream and stir well to combine. Bring the mixture to a simmer and let it cook until it thickens slightly, about 5-7 minutes.
6. Remove the saucepan from the heat and stir in the truffle oil. Season with salt and pepper to taste.
7. Once the chicken is done, remove the pan from the oven and pour the truffle cream sauce over the chicken. Sprinkle with chopped parsley and grated Parmesan cheese. Serve hot and enjoy with mash, rice, or new potatoes; alongside some flash fried greens or steamed asparagus.
8. Optional – finish with shaved or grated Black Summer Truffles for the wow factor.