1. If you are using dried morels, soak them in warm water 15 minutes to reconstitute. Drain them and strain the soaking liquid. Use this liquid, or the Truffle juice from the jar, to finish the sauce.
2. In a large, heavy-bottomed sauté pan, heat the butter and Truffle Oil. Saute the chicken to color both sides. Add the cream, Porto, stock to cover, salt and pepper. Cook the chicken slowly, at the barest simmer possible, keeping it covered to avoid drying out, about 10 minutes. Turn and cook the other side about 8 minutes
3. Stir in the morels. Simmer another 2 minutes. The chicken should be golden brown, with a hint of rose inside.
4. While the chicken is cooking, cook fresh pasta to serve with the sauce. Place the pasta on the plate, top with a chicken breast, and divide the sauce among the plates.
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