My husband and I recently purchased a set of Saladmaster cookware and have been cooking up a storm! I wanted to share one of the recipes I made from the Taste of Saladmaster magazine. There are so many great recipes on their website.
Pan Seared Chicken Breasts with Asparagus and Caramelized Onions
Electric Oil Core Skillet
6 chicken breasts, boneless skinless, 4 oz. each
1 tablespoon all purpose seasoning
1 red onion, large, thinly sliced
1 teaspoon garlic, fresh minced
1 tablespoon white wine, optional
1 pound asparagus, fresh, trimmed
Season chicken with all purpose seasoning, let stand 10 minutes. Pre-heat Electric Oil Core Skillet to 350. Place chicken in skillet, cover and sear until lightly browned. When browned, turn meat, cover and brown second side. Lid should remain slightly ajar during browning. Continue cooking until meat is about 3/4 done, 12-15 minutes depending on the thickness of breasts. Remove chicken from skillet and set aside.
Place onions and garlic in skillet, saute until golden brown. You will notice the natural moisture and sugars from the onion begin to caramelize. Add white wine, if desired. Add fresh asparagus; cover and continue to cook for 3-4 minutes. The asparagus should remain crunchy and become a vibrant green. Return chicken breasts to skillet; cover. When Vapo-Valve begins to click; reduce temperature to 165 to form a vapor seal. Cook until juices from the chicken breasts run clear, about 5-6 minutes. A meat thermometer inserted at the thickest part of the breast should read 170 when done.
To serve, arrange chicken breasts on a plate and top with the asparagus and caramelized onions. Compliment this dish with your favorite pasta or rice.
We didn’t have any pasta or rice on hand so we decided to make some home cut fries using our Saladmaster Machine and the number 3 cone. The fries turned out awesome. We enjoyed this fabulous meal with a nice glass of Our Daily Red Organic Wine!