Truffle Butter Chicken Breast with Mushrooms and Asparagus
ready in 15 minutes
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 ¼ tsp. salt and a pinch of 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. Wipe pan clean and reserve.
While chicken cooks, cook asparagus.
Cook the Asparagus
Trim woody ends off asparagus.
Place another medium non-stick pan over medium heat. Add asparagus and 1 Tbsp. water to hot pan. Cover, and turn occasionally until asparagus is bright green and tender, 8-10 minutes.
Remove from burner.
While asparagus cooks, quarter mushrooms.
Cook the Mushrooms
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms and a pinch of salt and pepper to hot pan and stir occasionally until tender, 3-5 minutes.
Stir in 1 Tbsp. water, demi-glace, and butter.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with truffle butter. Bon appétit!
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