Preheat the oven to 200°C (400°F/Gas 6). Rinse the chicken breasts and pat dry with paper towels. Trim off any fat. Season
with salt and pepper, and dust with flour on both sides.
Heat half of the butter with the tablespoon of olive oil in a frying pan. Add the chicken breasts and fry for a few minutes on each side to seal until they are lightly golden.
If your frying pan is not ovenproof, transfer the chicken breasts to an oven dish. Add the rest of the butter to the pan and put into the hot oven for about 20 minutes, or until the chicken is cooked through, juicy, tender and golden, crispy brown.
Remove from the oven. Scatter a few very thin slices of truffle over each piece, and serve immediately with the pan butter spooned ove

From the book "Twelne A Tuscan book", by Tessa Kiros. Murdoch books.