Chicken Supreme with Truffle and Sage


Chuck’s truffle supplier has got him addicted. He spending his day off preparing dishes inspired by truffles for his truffle dealer, Paolo, and his partner.

Easy, Moderate, Complex

Yields: 4 servings 


  • For the chicken:
    • 4 chicken Supremes
    • 6 sprigs of sage
    • 1 fresh black truffle, sliced (Optional)
    • Salt and pepper
  • For the sauce:
    • 2 cups of chicken stock (500 ml)
    • 1 tablespoon Dijon mustard (15 ml)
    • Juice of half a lemon
    • 1 cup melted butter (250 ml)
    • Salt and pepper


  1. For the chicken, loosen the skin from breast and wing by inserting fingers, gently pushing between skin and meat. Insert truffle slices under loosened skin over breast and wing.  Cover with sage leaves and place the skin back.  Season with salt and pepper.
  2. Preheat oven at 350 ˚F (180 ˚C).
  3. In a large skillet, on high heat, sear the chicken pieces on the skin side and finish cooking in the oven for 15 minutes.
  4. Meanwhile, for the sauce, reduce the chicken stock by half for 30 minutes.  Add Dijon mustard and lemon juice.  Slowly add the butter, whisking constantly until emulsified. Season with salt and pepper.
  5. Serve with sautéed caramelized Jerusalem artichokes.