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Chicken with Black Truffles Sauce
Chicken with Black Truffles Sauce

Chicken with Black Truffles Sauce

45 Min(s)
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1 serving
Original recipe yields 1 serving
Chicken in Truffle Sauce
For the truffle sauce:
1/2 black truffle (freshdirect.com sells them online too)
1 tablespoon unsalted KRAFT butter
1/4 cup brandy
1/4 cup Madeira wine
1 teaspoon cornstarch
(Or you can just buy a ready-made jar of Truffles Sauce in a specialty store/market)
For the chicken:
4 each chicken breast, skin on (you can also use boneless breast)
kosher salt
2 tablespoons unsalted Kraft butter
2 shallots, chopped
1 bunch pencil-thin asparagus,cut into 1 inch pieces
1 cup assorted mushrooms (cremini, shitake or your preference)
1 cup heavy cream
salt and freshly ground black pepper
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Let's Make It
1
For the sauce: Clean, peel and dice the black truffles and set aside. In a small nonstick pan, heat the butter until it melts, add the sliced black truffles and braise in the butter for about 10 minutes. Add the brandy and let the alcohol burn off. Mix the Madiera with the cornstarch to thicken, then add to the sauce until fully incorporated. Set aside.
2
For the chicken: Heat the oven to 375 degrees. Season the chicken breast generously with the kosher salt on both sides. In a large oven proof sauté pan, heat the butter until melted. Add the seasoned chicken breasts, skin side down, and cook until slightly browned. Place the pan in the preheated oven and cook for an additional 8 minutes, or until the meat is cooked thoroughly; set aside the chicken on a separate plate. Using the same sauté pan, add the chopped shallots and cook until fragrant, about 1 minute. Add the sliced asparagus and mushrooms and sauté until crisp-tender. Add the heavy cream, season with salt and pepper. To serve: Placed the sautéed vegetables in the middle of the dish, place chicken skin side up on the top vegetables. Pour the sauce around the vegetables and serve. Serves 4
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