Express
Truffle Butter Chicken Breast with Mushrooms and Asparagus
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
You don't know luxurious until you know truffle butter. This rich, umami topper to this succulent chicken breast brings out flavors you didn't even know existed. Not that we're insulting your palate… after we said you didn't know luxury… just buy the meal.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cremini Mushrooms
- 5 oz. Asparagus
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1 oz. Black Truffle Butter
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Zqw0vrOG
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Calories500
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Carbohydrates10g
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Net Carbs9g
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Fat32g
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Protein43g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
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
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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.
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1 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. -
2 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. -
3 Cook the Mushrooms
Return pan used to cook asparagus to medium-high heat and add 2 tsp. olive oil. Add mushrooms, 1/4 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. -
4 Finish the Dish
Plate dish as pictured on front of card, topping asparagus with mushrooms. Bon appétit!
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