Ingredients

• 4 breasts chicken (boneless and skinless)
• 1 tbsp Wild Forest White Truffle Honey
• 1 clove of chopped garlic
• 2 tbsp Wild Forest Extra Virgin Olive Oil
• 8 large mushrooms (quartered)
• 1 sized large Onion (halved and sliced)
• 2 Dash (to taste) Black Pepper (Fresh)
• 2 Dashes or to taste Wild Forest White Truffle Sea Salt

Directions

Pre-heat oven to 400 degrees. Wash chicken and put to side. Cut onion into slices. Cut mushrooms into 4 quarters and course chop the garlic. Set onion, garlic and mushrooms aside. Place the 4 chicken breasts onto a baking pan. Rub both sides of chicken with a generous amount of olive oil (about 1 tbsp.) Add a touch of garlic powder, black pepper and dried basil. Place in oven, and cook chicken through and through.

While the chicken is cooking, add 1 tbsp extra virgin olive oil to a frying pan. When oil is heated, add the garlic and onions, and sauté. As they become brown in color, add the mushrooms and caramelize the mixture. Just as they are ready to be taken off the heat (the garlic and onions should be a nice light brown color and the onions should be soft) add 1 teaspoon of the White Truffle Honey into the mix and stir well. Hold them aside for a minute.

Just as you're ready to take out the chicken breast, spread a fine coat of the White Truffle Honey over the chicken and let it melt into the chicken allowing it make a coat. Place the chicken on a dish and spread the onion, garlic and mushrooms mix over the chicken so it stays warm and keeps the honey truffle flavor locked in. Serve over mashed potatoes and a side vegetable such as steamed asparagus with butter & garlic melting on them. Oh by the way..... leave some honey out to use as a dipping sauce for the chicken and potatoes! Are you hungry yet?