CHICKEN FILLET A LA CREME

Ingredients
4 chicken fillets
2 tablespoons of butter
2 tablespoons of oil
½ glass of brandy
1 glass of white wine
1 glass of chicken stock
200 ml fresh cream
15g truffle carpaccio
salt, pepper

Method
Season the fillets with salt and pepper. Slightly fry the chicken and add the brandy. Once evaporated add the white wine and boil for 10΄. Remove the fillets from the pan and add the chicken stock. Once boiled add the cream and gently cook while stirring. Add the truffles. Serve the fillets with basmati rice.