Eclectic Bistro Fare

March 17, 2009

Chicken & Basil "Saltimbocca" with Truffle Butter Sauce

Every time I make this dish it gets better. It changes with the seasons and depending on what ingredients I have on hand. I love it! Here I've wrapped the paillard of chicken breast with basil leaves and prosciutto de Parma and made a delicate butter sauce with Oregon Truffles and Fleur de Sel. The sides are Basmati rice infused with leeks and some sauteed veg. Enjoy!

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