Chicken Trifolata

Ingredients

• 1 small meat from a rotisserie chicken 
• 1 cup chicken stock see 
• 1 cup cooking wine dry white
• 4 servings flour 
• 4 cloves garlic thinly sliced
• 1 bunch parsley italian finely chopped
• 1 pound portabello mushrooms cut into 1/4inch strips
• 2 tablespoons tomato conserva 
• 6 tablespoons virgin olive oil 
• 4 ounces truffles black thinly sliced
• 4 ounces truffles black thinly sliced

Equipment

• frying pan

Directions

1. Wash and pat chicken dry and dredge in flour.
2. In a 14 inch frying pan, heat olive oil until just smoking. Brown pieces of chicken until golden, 3 or 4 at a time.
3. Remove to a plate. Continue until all the pieces are done.
4. Add garlic and cook until light brown.
5. Add Portables and truffles and saute until soft, about 4 to 5 minutes.
6. Add wine and tomato conserva and stir through.
7. 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.
8. Add parsley and serve immediately.