Truffle Butter Chicken Breast with Mushrooms and Asparagus
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and top with truffle butter. Tent with foil.
While chicken cooks, cook asparagus.
Cook the Asparagus
Trim woody ends off asparagus.
Place a medium non-stick pan over medium heat. Add asparagus, 2 Tbsp. water, and a pinch of salt to hot pan. Cover, and cook until asparagus is bright green and tender, 4-5 minutes.
Remove asparagus to a plate. Wipe pan clean and reserve.
While asparagus cooks, quarter mushrooms.
Cook the Mushrooms
Return pan used to cook asparagus to medium-high heat and add 2 tsp. olive oil. Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until tender and browned, 3-5 minutes.
Stir in 1 Tbsp. water, demi, and butter. Cook until butter melts and coats mushrooms.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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