Chicken Trifolata

Recipe Ingredients

1		Chicken - cut in small pieces
		Flour - as needed
6 tablespoons	90ml	Virgin olive oil
4		Garlic cloves - thinly sliced
1 lb	454g / 16oz	Portobello mushrooms - caps cut 1/4" strips
4 oz	113g	Black truffles - thinly sliced
1 cup	237ml	Dry white wine
2 tablespoons	30ml	Tomato conserva or paste
1 cup	237ml	Chicken stock
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Wash and pat chicken dry and dredge in flour.

In a 14-inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time. Remove to a plate. Continue until all the pieces are done.

Add garlic and cook until light brown. Add Portobellos and truffles and saute until soft, about 4 to 5 minutes. Add wine and tomato conserva and stir through. Add broth and chicken pieces and bring to a boil. Lower heat and simmer 20 minutes or until the juices of a thick piece of chicken run clear. Add parsley and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5710) - from the TV FOOD NETWORK

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