When I go out to dinner, I don’t generally order the chicken. I mean, why would I? I make plenty of chicken at home. When I go out, I order the dishes that I can’t afford to screw up in my kitchen (fish and seafood). But chicken? Chicken leg quarters go on sale for $.89/pound, and I haven’t messed up chicken in over a decade. Why would I go out just to order the chicken?
That’s how I felt until Handsome Greg took me to dinner at D’Amico Kitchen in downtown Minneapolis. Our very knowledgeable server suggested the chicken, so I took a leap of faith and ordered it. The gently pan roasted Amish chicken breast with caramelized Brussels sprouts, toasted hazelnuts, and truffle butter completely turned me around on chicken. I had no idea chicken could be so succulent and flavorful, especially the white meat.
So I used this beautiful dish as inspiration for Mom’s belated birthday dinner. I marinated the chicken, crisped up the skin on the stove top, then transferred the chicken breasts to the oven to cook them through, and served them with a smooth and creamy, intensely flavored sauce of reduced chicken stock, sweet roasted garlic, red pepper flakes, and truffle oil.
Continue reading for the Chicken with Roasted Garlic Truffle Sauce recipe