4 chicken breasts, boned and skin left on 1-1/2 cups chicken stock 1/4 cup dry white wine 1/4 cup heavy cream 1 or 2 black truffles, slivered 1 bay leaf 1 TBSP thyme and parsley, chopped Salt & Pepper
Prehat oven to 300°F. Flatten chicken breasts by pounding between sheets of wax paper. Cut lengthwise along where the center bone was. Rub with salt and pepper. Slide slivers of truffle underneath the skin then fold in edges to make a rectangular little package. Tie with string to keep package together. Place chicken packages into an ovenproof saute pan (with lid) then pour chicken stock over chicken. Add herbs, then cover and bake for 45 minutes until chicken reaches 160°F.
Remove chicken from pan, then cover with foil. Place chicken in oven and reduce oven heat to WARM. Leave chicken stock in the pan, but remove herbs. Over high heat, reduce stock to about 1/2 cup. Add wine and reduce liquid by half. Reduce heat so chicken stock is simmering and add cream. Add chicken packages to the sauce and heat.
Serve with sauce spooned over chicken truffle side up with a flavorful rice and/or steamed green beans.