Poultry: Chicken Strips in Truffle Butter Sauce

5 from 5 votes
Prep Time 50 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 595 kcal


  • 1 piece Fresh chicken breast
  • 3 tablespoon Extra virgin olive oil
  • 1 teaspoon Mustard medium hot
  • 1 tablespoon Honey liquid
  • 0,5 teaspoon Black pepper from the mill
  • 1 piece Butter
  • 1 tablespoon Extra virgin olive oil
  • 50 g Truffle butter *
  • 4 piece Potato tree cake *
  • 1 piece Egg
  • 5 tablespoon Breadcrumbs
  • 1 piece Butter
  • 2 tablespoon Extra virgin olive oil


  • Make a marinade from oil, mustard, honey and pepper.
  • Remove the tendons and fat from the chicken breast, cut into bite-sized cubes and leave to stand in the marinade overnight.
  • Heat a small piece of butter and a little olive oil in a pan and fry the meat cubes in it. Dilute the remaining marinade with a little water and pour it over the meat.
  • Keep some of the truffle butter * and dissolve the rest in the sauce. Season to taste with salt and pepper.
  • Bread four pieces of the potato tree cake * with egg and breadcrumbs and bake butter and oil in a mixture until crispy.
  • Place a piece of truffle butter on preheated plates and serve with the strips of meat and the Baumkuchen corners.
  • * Links to butter: truffle butter and potatoes: Potato tree cake with mushroom filling


Serving: 100gCalories: 595kcalCarbohydrates: 36.2gProtein: 4.4gFat: 48.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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