Express
Truffle Butter Chicken Breast with Mushrooms and Asparagus
ready in 15 minutes
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
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) N3De5wPj
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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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Sodium1130mg
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
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with 1/4 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. -
2 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. -
3 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. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with truffle butter. Bon appétit!
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