Chicken Breasts with Julienne Vegetables
This dish is extremely versatile — dress it up for guests or serve up a quick, week night dinner.
Makes 6 servings
- 5 scallions, trimmed, cut into 1-inch pieces
- 1 large carrot, trimmed, peeled, cut to fit large feed tube vertically
- 1 medium purple topped turnip (about 8 ounces), peeled, ends cut flat, cut in half
- 1 medium zucchini, trimmed, cut to fit large feed tube horizontally
- 6 boneless, skinless chicken breast halves (about 4 ounces each)
- Coarsely ground black pepper to taste
- Kosher salt to taste
- Vegetable oil cooking spray
- 1 tablespoon butter or margarine
- 1/2 teaspoon sugar
- 1 cup orange juice
- Preheat oven to 200°F.
- In a Cuisinart® food processor fitted with the metal blade, pulse to coarsely chop scallions, about 4 times. Reserve.
- Insert the 3x3mm julienne disc *. Place carrot in the small feed tube vertically and process using firm pressure. Place turnip half in large feed tube and process using firm pressure.
- Repeat with remaining turnip. Stack zucchini horizontally in the large feed tube and slice using light pressure. Leave in work bowl.
- Season chicken breasts with pepper and salt. Spray vegetable oil cooking spray in a Cuisinart® Anodized Non-Stick 12-1/2-inch skillet, add butter and place over medium-high heat.
- When butter is melted add chicken and cook until lightly colored on one side, about 5 - 6 minutes. Turn and cook 5 - 6 minutes more. Juices should be clear and the meat should no longer be pink.
- Continue cooking if necessary. Transfer to an ovenproof plate (reserve juices in skillet), cover with foil and keep warm in oven.
- Add scallions and sugar to same skillet; cook over medium heat until softened, about 30 seconds. Add orange juice and bring to the boil over medium-high heat, scraping bits from bottom of pan.
- Add work bowl contents and cook about 30 seconds. Reduce heat to low; cover and cook until just tender, about 3 - 4 minutes.
- Use a slotted spoon to place vegetables on a warm platter. Top with chicken pieces and pour pan juices over chicken.
- * Use the medium shredding disc if you don't have a 3x3 julienne disc. Tip: When slicing and shredding round fruits and vegetables, cut the stem ends flat to give stability when they rest on the disc.
Nutrition information per serving:
calories 98 (68% from fat) • carb 1g • protein 6g • fat 7g • sat fat 2g • chol 214mg • sod 174mg • calc 25mg • fiber 0g
Tip: Use a vegetable peeler to peel the turnip. It's much easier and safer than using a knife.