Chicken with Truffled Goat Cheese

I have no idea where the month of December went but it certainly flew by for me! I meant to post this recipe last Monday, but with all the last minute Christmas shopping and wrapping, the day escaped me. I hope everyone had a great Christmas with family and friends! I crossed my fingers for a white Christmas but sadly, it was 50 degrees and sunny…hopefully a mild winter this year?!

Christmas with my Fiancé! Next Christmas I’ll be married…weird to think about!!

Last weekend Sean went to the Hawks game with a friend and I had the night to myself. I actually love when those nights occur because I can make and watch whatever I want! I watched The Holiday, one of my favorite Christmas movies and finished up wrapping gifts. It was such a glorious night!

For dinner I cooked something I knew would never fly with my loved one. Has anyone else been into truffles? Not the real stuff, of course, those are incredibly expensive and hard to find! I was recently at Trader Joe’s and found black truffle oil and goat cheese with truffles…both under $5. Score!!

I diced and cooked a chicken breast and made a delicious mushroom goat cheese sauce and finished it with some fresh herbs and truffle oil. Holy moly.

Here’s what I did.

Dice and brown a chicken breast. I seasoned lightly with salt and pepper.
Remove the chicken and hold it on a plate or bowl.

Add in thinly sliced shallots or onions and saute on medium for about 2 minutes. To these add sliced mushrooms. I used baby portabellas but go nuts and use whatever you like!

Add in a few hunks of butter…because it’s the right thing to do. Once the mushrooms are slightly golden season them with salt and pepper.

I added some fresh rosemary and thyme, minced garlic, and a dash of red pepper flakes.

Pour in 1/4 cup chicken broth and scrape up all the bits at the bottom of the pan.

Now, crumble in the whole log of goat cheese with truffles…it’s only 4 ounces…and what the heck, it’s the holidays! Reserve about a Tbl for a garnish.