Truffle Butter Chicken Breast with Mushrooms and Asparagus
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
Due to our just-in-time sourcing model, we may have to send you a
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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
Customize It Instructions
If using filets mignon, follow same instructions as chicken in Step 1, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
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, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and browned, 3-5 minutes.
Stir in 1 Tbsp. water, demi-glace, and butter. Cook until butter melts and coats mushrooms, 30-60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping asparagus with mushrooms. Bon appétit!
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