Wednesday, October 17, 2012

Linguine with White Truffle Oil & Lemon Olive Chicken

Found another way to make use of my white truffle oil! A simple carbonara style pasta infused with some truffle oil and a Mediterranean  style braised chicken to complete the meal :D

Lemon & Olive Chicken
  • 4 bone-in chicken breast halves
  • salt & pepper to taste
  • 2 tbsp olive oil
  • 1 lemon
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 1/2 cup green olives, pitted and halved
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp black pepper

  1. Rub salt & pepper evenly all over chicken. In a large pan, heat 1 tbsp oil and sear chicken, skin side down first, until golden brown about 3 mins on each side. Remove from fire.
  2. Cut lemons in half lengthwise and slice thinly. 
  3. In 1 tbsp oil in a pot, add onions and garlic and cook over medium heat until soft and fragrant.
  4. Stir in lemon slices, olives and chicken breast and mix evenly.
  5. Add in stock and bring to boil. Lower heat, cover and simmer for 15mins until chicken is cooked through.

Recipe modified from Martha Stewart

Linguine with White Truffle Oil
  • 250gm linguine pasta
  • 2 eggs
  • 6 tbsp double cream
  • 3 tbsp grated Parmesan cheese
  • few drops of truffle oil, or to taste
  • freshly ground white pepper
  • 30gm butter

  1. Cook linguine accordingly to package.
  2. Meanwhile, whisk eggs, cream, cheese, pepper and truffle oil together.
  3. Heat a pan on low heat, add in drain pasta and butter and toss in eggs mixture, keep stirring until pasta is coated with sauce. Drizzle with more truffle oil if desired.

Recipe adapted from Nigella Lawson

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