Chicken breasts with Truffle Butter recipe

SERVE 2

• 1 1/2 pounds boneless, skinless chicken breasts.
• 1 tablespoon Savini Tartufi Truffle Butter
• some Molino Verrini Flour
• 7oz sliced mushrooms (your choice)
• 1 clove garlic
• Fresh Parsley
• Sea salt & Black Pepper

DIRECTIONS

1. Heat 1 tablespoon truffle butter in a large skillet over low-medium heat with the chopped garlic.
2. Add the mushrooms with some fresh parsley and let them cook covered for about 5 minutes at medium heat.
3. In the meantime, paper towel dry the chicken. 
4. Next, in a bowl, combine some flour, sea salt and black pepper.
5. Then, using a fork coast the chicken breasts in the flour mixture (The reason why we want to dredge chicken in flour is simple: we want to make chicken’s surface attain a more attractive brown color and we also want to get some crisp on the outside).
6. Put the chicken in the pan with the mushrooms and let it cook at medium heat for about 15 minutes until it becomes a little crispy on the outside. 
7. Serve drizzling some evoo!