Grilled Chicken with Spring Vegetables and Vermouth

Name: Grilled Chicken with Spring Vegetables and Vermouth
Yield: 8
Ingredients: 8 8oz boneless chicken; 1/4 c fresh lemon juice; 1/4 c dry white wine; 1/4 mg snow peas trimmed; 1/4 mg tiny green beans trimmed; 1/2 mg asparagus, stems trimmed and peeled; 1 oz carrot julienned; 1/2 c dry vermouth; 1 oz red onion sliced thin; 1 mm peeled, seeded and chopped; 1/4 mg mushrooms trimmed and sliced thin

Grilled Chicken with Spring Vegetables and Vermouth

0 mins

Total time

8

Serving

11

Ingredients

Enable cook mode

Ingredients

8oz boneless chicken

¹⁄₄

cfresh lemon juice

¹⁄₄

cdry white wine

¹⁄₄

mgsnow peas trimmed

¹⁄₄

mgtiny green beans trimmed

¹⁄₂

mgasparagus, stems trimmed and peeled

ozcarrot julienned

¹⁄₂

cdry vermouth

ozred onion sliced thin

mmpeeled, seeded and chopped

¹⁄₄

mgmushrooms trimmed and sliced thin

Directions

Step 1

Trim excess fat from chicken. In a stainless steel bowl combine with lemon juice and white wine. Season with salt and pepper and mix thoroughly. Sprinkle over chicken. Place chicken between oiled parchment and uniformly flatten Wrap chicken and refrigerate

Step 2

Blanch snow peas for 20-30 seconds. Transfer to ice bath, cool, drain, cover and refrigerate. Separately blanch green beans 2 min in same water, ice, cool, drain and refrigerate. In same pan. blanch asparagus 45 sec. ice bath, drain Refrigerate.

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