Poulet Sauté à la Piémontaise (Sautéed Chicken with White Truffles and Risotto)

Ingredients

• chicken
• butter
• 100 grammes white truffles
• rizotto with white truffles
• white wine
• 1 spoonful pale glace de viande (meat glaze)
• 50 grammes Beurre noisette
• 1 pinch chopped parsley

Instructions

1. Sauté the chicken in butter with the sliced white truffles.
2. Dress the chicken inside a border of rizotto with white truffles.
3. Deglaze the sauté pan with a few spoonfuls of white wine.
4. Add a spoonful of pale glace de viande and pour over the chicken.
5. Finally baste the chicken with 50 grammes of Beurre noisette and sprinkle with a pinch of chopped parsley.