Roasted Chicken with Truffled Mushroom Sauce
- 1 of 3 Heat oven to 400 degrees . Place chicken pieces on a rimmed baking sheet and drizzle with 1 tbsp of the olive oil, then season with 1 tsp of the salt and 1/8 tsp of the pepper. On a separate rimmed baking sheet, toss mushrooms in remaining 2 tbsp oil, 1/4 tsp of the salt and remaining 1/8 tsp pepper. Roast chicken and mushrooms at 400 degrees for 35 minutes, until golden. Remove mushrooms. Roast chicken 10 minutes more, until cooked.
- 2 of 3 In a large skillet, melt butter over medium heat. Stir in shallots and cook 2 minutes. Stir in flour and cook 1 minute. Whisk in stock, cream and mushrooms. Bring to a boil and cook 3 minutes, until thickened. Stir in thyme, truffle oil, remaining 1/4 tsp salt and, if using, freshly cracked pepper.
- 3 of 3 Place chicken on a platter and pour truffled mushroom sauce over top. If desired, drizzle with additional truffle oil.
Servings Per Recipe: 8
Per Serving: 4 g carb., 6 g sat. fat, 110 mg chol., 14 g Fat, total, 0 g fiber, 558 mg sodium, 37 g pro., 299 kcal cal.