Instructions
- Pat Chicken breasts dry and season generously with Fleur de sel and White pepper.
- Heat Duck fat in a heavy-bottomed skillet over medium-high heat.
- Sear Chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove from skillet and rest.
- Prepare the Mushroom Sauce: Melt Butter in the same skillet over medium heat.
- Add Mushrooms and Garlic and cook until softened and browned, about 8-10 minutes.
- Deglaze the pan with Dry Madeira wine, scraping up any browned bits from the bottom.
- Stir in Heavy cream and Crème fraîche. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Stir in White truffle oil and Thyme. Season with Salt and White pepper to taste.
- Place seared chicken breasts on plates.
- Pour Mushroom Sauce over each chicken breast.
- Sprinkle with Shredded Gruyère cheese and serve immediately.
