ingredients
- 2 chicken breasts (≈300 g each)
- 300 g broccoli florets
- 80 g fontina, thinly sliced
- Summer Black Truffle Slices in Olive Oil, to taste
- 1 garlic clove, peeled
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper
instructions
1. Bring a pot of salted water to a boil. Blanche the broccoli florets for 5 minutes, then drain—reserve 2–3 tbsp of the cooking water.
2. In a saucepan over medium heat, warm 1 tbsp olive oil and lightly sauté the garlic until fragrant (1 minute).
3. Add the broccoli and 1 tbsp of reserved water. Cook for 2–3 minutes, then remove from heat.
4. Transfer broccoli, garlic, fontina and remaining reserved water to a blender. Purée until smooth, seasoning with salt and pepper as needed.
5. In a clean pan, heat the remaining olive oil over medium-high. Season chicken with salt and pepper, then sear 6–8 minutes per side until golden and cooked through.
6. Slice the chicken and arrange on plates. Spoon the broccoli cream alongside and top with Summer Black Truffle Slices. Serve immediately.
