Restaurant Recipes

Main Street Cafe Truffle Chicken Breasts

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Yield: 4 servings


  • 4 boneless, skinless chicken breast halves
  • Salt and white pepper, to taste
  • 1/4 cup all-purpose flour, for dredging
  • 1 to 2 tablespoons canola oil
  • 8 shiitake mushrooms
  • 8 oyster mushrooms
  • 1 tablespoon shallots, minced
  • 1 teaspoon garlic, minced
  • 1/2 cup Madeira wine
  • 1 cup fresh chicken stock, heated
  • Fresh truffle shavings, to taste
  • 2 to 3 tablespoons butter
  • 1 1/2 teaspoons lemon juice
  • Fresh parsley, to garnish


  1. Lightly pound chicken breasts and season with salt and white pepper. Lightly dredge with flour.
  2. Heat canola oil in a large skillet over high heat. Brown chicken, then decrease heat to medium-high.
  3. Add mushrooms and sauté with chicken. Add shallots and garlic. Sauté until shallots are translucent.
  4. Add Madeira and reduce by half.
  5. Add truffle shavings, then season to taste with salt and pepper.
  6. Add butter - this will reduce as it incorporates. Heat for 1 to 2 more minutes, to let sauce thicken. If liquid dries out, add hot water or hot chicken stock.
  7. Add lemon juice and garnish with fresh parsley just before serving.


Per serving: 360 calories, 12 g fat, 114 mg cholesterol, 42 g protein, 13 g carbohydrates, 1 g fiber, 409 mg sodium, 32 percent calories from fat


Main Street Cafe - Cottonwood, Arizona - as published in Arizona Republic 3/21/01

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