When my friend Shazia said she wanted to get together in the morning, I was thinking 11 am. She told me she was thinking more like 2pm, so instead of going out for food, I invited her over to eat brunch at my place. Since it was more closer to lunch than breakfast, I thought finally busting out the black truffle oil to make rosemary chicken would be apropps.
I had two chicken breasts which I sliced and seasoned with rosemary, thyme, salt, pepper, and garlic. While that sat for a bit, I sauteed sliced onions and mushrooms in olive oil with a minced garlic clove, a splash of soy sauce and lemon juice. Once that was ready, I set aside and began cooking the chicken in a mix of olive oil and the truffle oil. I covered it as it cooked (about 6 minutes on each side.
After the chicken was cooked, I placed it on a dish and topped with the sautéed veggies. Next, I used the same pan to scrambled four egg whites with Italian seasoning, thyme, salt pepper, and a little bit of asiago cheese.
Totally experimental but it turned out really good (and made a pretty plate to serve). Tomorrow, going to show you what I did with the leftovers for an even healthier meal option :).