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Chicken Breasts for the Princess Ingredients

6 skinned and boned chicken breast halves, about 1 1/ 3 pounds (1.2 kg) 1/3 cup flour (45 g) 1/2 teaspoon salt 1/ 8 teaspoon freshly ground white pepper 6 tablespoons butter (90 g) 1 tablespoon olive oil 1/ 4 cup dry Marsala (60 ml) 1 cup heavy cream (250 ml) 2 tablespoons lemon juice Julienne of black truffles, if available or minced parsley or chives

• Pound the chicken breasts to flatten them somewhat. (If they are very thick, halve them horizontally.) Put the flour on a plate and season it with the salt and white pepper. Dredge the chicken in the seasoned flour; shake off any excess.
• Melt 5 tablespoons of the butter in the olive oil in a very large skillet over moderately high heat. Add the chicken and cook, turning once, until cooked through and light brown, 5 to 7 minutes. Remove the chicken to a heated serving dish and cover to keep warm.
• Pour the Marsala into the skillet and bring to a boil, scraping up the brown bits from the bottom of the pan. Add the cream and simmer, stirring, until it is slightly reduced, about 5 minutes. Add the lemon juice and the remaining 1tablespoon butter, whisking to amalgamate the sauce. Taste for seasoning and pour the sauce over the chicken breasts.
• Garnish with the black truffles, if you have them. If not, try a sprinkling of parsley or chives. Serve at once.

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