You are here: Home » Recipes » Lemon Chicken Sous-Vide with Asparagus Salad Lemon Chicken Sous-Vide with Asparagus Salad Yield servings PrintEmail Ingredients 4 -- (6 ounce each) boneless, skinless chicken breast halves9 teaspoons undiluted lemonade concentrate, divided use1 teaspoon + 1/4 teaspoon kosher salt, divided use1/4 teaspoon white pepper1 cup chicken broth1/4 teaspoon Dijon mustard8 teaspoons unsalted butter8 teaspoons finely minced scallions1/2 teaspoon finely minced garlic1 teaspoon potato starch1/4 cup heavy cream6 -- 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 topsSpecial equipment: -- Vacuum sealer4 -- 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.