KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Chicken with Black Truffles Sauce

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 4 Servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 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
make it
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.

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
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email