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 recipe cards and 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
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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 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 chicken with truffle butter and asparagus with mushrooms. Bon appétit!
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