Lemon Chicken Sous-Vide with Asparagus Salad

  • Yield servings

Ingredients

4 -- (6 ounce each) boneless, skinless chicken breast halves
9 teaspoons undiluted lemonade concentrate, divided use
1 teaspoon + 1/4 teaspoon kosher salt, divided use
1/4 teaspoon white pepper
1 cup chicken broth
1/4 teaspoon Dijon mustard
8 teaspoons unsalted butter
8 teaspoons finely minced scallions
1/2 teaspoon finely minced garlic
1 teaspoon potato starch
1/4 cup heavy cream
6 -- jumbo asparagus spears (about 1/2 lb.)
8 cups spring salad mix (from a bag)
2 tablespoons toasted pine nuts
-- Lemon infused olive oil for drizzling
-- Garnish: lemon wheels
-- finely minced scallion tops
Special equipment:
-- Vacuum sealer
4 -- 1 quart vacuum sealer bags

Instructions

Bring 6 quarts of water to a slow simmer (160 degrees F.) in a large (8-quart) stockpot. Meanwhile, rub chicken breasts with 1 teaspoon lemonade concentrate; sprinkle with 1 teaspoon salt and pepper. Place one chicken breast and 2 teaspoons lemonade concentrate in each of four (1-quart) vacuum sealer bags. Place chicken broth and Dijon mustard in a small bowl; whisk to combine. To each bag, add 1/4 cup broth, 2 teaspoons butter, 2 teaspoons scallion and 1/8 teaspoon garlic. Vacuum seal each bag. Place bags in simmering water and poach for 25 minutes, adjusting heat, as required, to maintain a 160 degree F. temperature. Cut bags open and transfer juices to a medium (2-quart) saucepan. Bring to a boil over high heat; cook until liquid is reduced by half. Whisk in potato starch and cream and cook until mixture thickens and coats back of a spoon. Remove chicken from bags and place in saucepan; turn to coat both sides of breasts.

Trim asparagus. Discard woody portion of stalks; reserve tips for another use. Cut spears, crosswise on diagonal, into 1/8-inch slices. Turn asparagus, spring greens and pine nuts onto a serving platter; lightly toss, sprinkle with reserved 1/4 teaspoon salt and drizzle with lemon-infused olive oil. Place chicken breasts on top of greens. Spoon some remaining sauce over chicken. Garnish each breast with a lemon wheel and a sprinkling of minced scallions. Yield: 4 servings.

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