Chicken Diane w/ Black Truffle Linguine

So I’ve heard that steak Diane is a staple at a lot of restaurants. I also heard it’s pretty tasty. Since I don’t cook beef, I made a chicken version with a unique pasta. There are 2 different types of truffles, the gourmet chocolates and the fungus that grows underground (similar to a mushroom; a very expensive one). When you see truffles used in culinary dishes they’re referring to the fungus. I’ve only had one dish accented with truffles and it was delicious. Since they are super expensive and rare, restaurants use them to enhance dishes versus serving them up as a main dish (that would set you back). There’s nothing like a good pasta with a yummy sauce.

|Makes: 2 servings|

{ Ingredients }

Chicken:

1 tablespoon olive oil
2 boneless chicken breast
salt and pepper to taste

Sauce:

1 tablespoon unsalted butter
1 tablespoon minced shallots
1 teaspoon minced garlic
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
3 tablespoons sherry cooking wine
¼ cup light coconut milk
1 tablespoon fresh minced parsley
salt and pepper to taste

{ Directions }

1. Heat oil in a medium skillet over medium-high heat.
2. Season chicken with salt and pepper and place in the skillet.
3. Cook for 6-8 minutes. Turn over and cook for another 6-8 minutes covered.
4. Once the chicken is done, place the chicken breast on a plate and cover with a bowl. Set aside.
5. On to the sauce. Melt the butter in the same skillet over medium heat.
6. Add the shallots and garlic. Cook until fragrant about 1 minute.
7. Remove the skillet from the heat and add the wine. Scraping all of the brown bits from the bottom of the skillet.
8. Return the skillet to the heat, bring wine to a light boil. Whisk in the Dijon mustard and Worcestershire sauce.
9. Remove from heat, whisk in coconut milk and parsley.
10. Return the skillet to the heat to thicken the sauce; this should take about 3-5 minutes.
11. Season with salt and pepper.
12. Place chicken back in the skillet to coat with the sauce. Place the chicken on top of your pasta or bed of rice and top with the remaining sauce.

Linguine w/ Black Truffle Oil

{ Ingredients }

4 oz fresh refrigerated linguini
3 tablespoons black truffle oil
2 tablespoons fresh parsley
1 tablespoon chives
Salt and pepper to taste

{ Directions }

1. Cook the pasta according to the package until al dente. This shouldn’t take long about 3-5 minutes.
2. Save ½ cup of pasta water. Drain the pasta.
3. Toss pasta with truffle oil, chives and parsley.
4. If the pasta seems a bit dry/sticky add pasta water 1 tablespoon at a time to loosen.
5. Salt and pepper to taste.
6. Devour, immediately!