1. Pat the chicken dry and season it. Heat the oil in a frying pan over a medium heat and cook the breasts for about 6–7 minutes on each side, adjusting for thickness, until cooked through. The thickest part should reach 75°C. Move to a plate and rest.
2. Meanwhile, steam the greens until just tender.
3. Lower the heat. Add the butter and shallot to the chicken pan and cook for 2 minutes. Pour in the stock, scraping up the browned bits, and simmer until reduced by about half.
4. Add the cream and simmer gently for 2–3 minutes. Stir in the black truffle sauce and any resting juices, then taste and adjust the seasoning.
5. Slice the chicken, spoon over the sauce and serve with the greens. Add mash if you want a more substantial meal.
