Elegant Shredded Chicken with Lemon-Herb Infusion and Truffle Oil
This sophisticated shredded chicken recipe features a delicate lemon-herb infusion, finished with a drizzle of truffle oil for an elegant touch. Perfect for special occasions, this dish combines unique flavors and a refined presentation that will impress your guests.
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Begin by poaching the chicken breasts in a pot of simmering water with a pinch of salt for about 20 minutes, or until fully cooked.
Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. In a large skillet, heat 2 tablespoons of olive oil over medium heat and add 3 minced garlic cloves, sautéing until fragrant, about 1 minute.
Add the shredded chicken to the skillet, along with the zest and juice of 1 lemon, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
Stir well to combine and cook for an additional 5 minutes to allow the flavors to meld. Remove the skillet from heat and drizzle 1 tablespoon of truffle oil over the chicken, tossing gently to coat.
Season with salt and pepper to taste. For presentation, serve the chicken on a bed of arugula or mixed greens, garnished with fresh herbs and lemon wedges.
Optionally, sprinkle with shaved Parmesan cheese for an extra touch of elegance.
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