'12 Days of Saladmaster - # 8 Chicken and Asparagus'

01:20 Oct 28, 2021 0 0

'12 DAYS OF SALADMASTER - On the eighth day of Saladmaster we give you a quick meal that’s full of flavor without added fats, grease or oil. Makes: 6 servings Utensil: Saladmaster Food Processor 12\" Electric Oil Core Skillet  RECIPE Ingredients 64 ounce chicken breasts, boneless skinless 1  Tablespoon all purpose seasoning 1 large red onion, julienned, use Cone #2 1 teaspoon fresh garlic, grated, use Cone #1 1 tablespoon white wine, optional 1 lb fresh asparagus, trimmed  Directions Season chicken with all purpose seasoning and let stand for 10 minutes. Preheat electric skillet to 350°F/175°C. Place chicken in electric skillet, cover and sear until lightly browned. When browned, turn chicken, cover and brown second side. Cover should remain slighlty ajar during browning. Continue to cook until chicken is about 3⁄4 done, approximately 12 - 15 minutes depending on thickness of chicken breasts. Remove chicken from electric skillet and set aside. Place onions and garlic in electric skillet and sauté until golden brown. The natural moisture and sugars from the onions will begin to caramelize. Add white wine, if desired. Add fresh asparagus, cover and continue to cook for 3 - 4 minutes. Asparagus should remain crunchy and become a vibrant green. Return chicken breasts to electric skillet and cover. When Vapo-Valve™ begins to click, reduce temperature to 165°F/75°C to form a vapor seal. Continue to cook until juices from the chicken breasts run clear, approximately 5 - 6 minutes. A meat thermometer inserted into the thickest part of the breast should read 170°F/77°C when done. To serve, arrange chicken breasts on plate and top with the asparagus and caramelized onions.  Tips  Try apple juice or chicken broth in place of white wine.  Compliment this dish with your favorite pasta or rice.' 

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