Ingredients
-
1 lb angel hair pasta
-
2 tablespoons olive oil
-
2 -4 garlic cloves, minced
-
1 sprig fresh thyme, to taste
-
salt and pepper (to season)
-
1/4 cup flour
-
1/3 cup vermouth
-
14 ounces chicken stock, low sodium
-
2 -3 tablespoons butter
-
-
1 teaspoon truffle oil
-
4 ounces onions, minced
-
1 lb chicken breast (5-6 thin cutlets)
Instructions
- Cook pasta according to directions.
- Season chicken with salt and pepper dust with flour.
- Set aside.
- Saute onions, garlic and thyme in oil in a large frying pan.
- Remove onions mixture set aside.
- In same pan brown cutlets until golden brown adding more oil if necessary.
- Remove to platter deglaze with vermouth add chicken stock.
- Put onions back in skillet reduce to 1/2.
- Whisk in butter add chicken back to pan to warm.
- Season with salt and pepper.
- Toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
- Arrange cutlets over pasta topping with onion sauce.
- Drizzle truffle oil over cutlets and garnish with shaved truffles.
- Now that`s a presentation!