Chicken with Potatoes and Fried Eggs
Ingredients
- 3/4 pound small fingerling potatoes, halved lengthwise
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 teaspoon truffle oil
- 4 boneless chicken breast halves with skin (6 ounces each)
- 4 large eggs
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