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Fillets of Chicken and Truffles

Chicken fillets sautéed in clarified butter, served with béchamel and truffle sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Fillets of Chicken and Truffles

twelve fillets

Ingredients

Directions

Prepare the fillets

  1. Remove the skin from the breast of the pullets and take out the fillets, yielding twelve fillets in total.

  2. Remove the skin and long sinews from each fillet.

  3. Flatten the fillets with the handle of a knife.

  4. Trim the fillets to equal size.

Fry the fillets

  1. Heat some warm clarified butter in a sauté pan.

  2. Dip each fillet into the butter.

  3. Place the fillets in the pan.

  4. Cover the fillets with a piece of white paper the size of the pan.

  5. Fry the fillets lightly.

  6. Pour off the butter.

Sauce and serve

  1. Warm the rich béchamel sauce in a stewpan.

  2. Dip each fillet into the sauce.

  3. Arrange the fillets neatly on a serving dish.

  4. Prepare the truffle sauce in another stewpan.

  5. Serve the truffle sauce in the center of the sauté.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pullets
Provide the lean breast fillets that form the main body of the dish.
Clarified butter
Fat for frying that gives the fillets a rich flavor and golden surface.
Rich béchamel sauce
Creamy white sauce that coats the fillets and adds moisture and richness.
Truffle sauce
Adds a concentrated earthy aroma and luxurious flavor to the finished dish.

The step that matters

Fry the fillets lightly. Frying gently over moderate heat keeps the lean chicken tender and moist; high heat toughens the proteins and dries the meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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