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Rotisserie chicken breasts with roasted chicken jus and glazed vegetables

Time 25 minutes
Yields Serves 2
Rotisserie chicken breasts with roasted chicken jus and glazed vegetables
(Los Angeles Times)
1

In a 10-inch nonstick skillet over medium-low heat, cook the pearl onions, red pearl onions, cipollini onions, baby turnips and baby carrots with one-fourth cup of the water, 2 tablespoons of the unsalted butter and 1 teaspoon sugar. Add salt and pepper to taste. Cook until all of the liquid has evaporated and the onions are nicely glazed. Remove from heat and cover tightly and keep warm until ready to serve.

2

When ready to serve, place the skillet back on low heat and add one tablespoon of butter and one tablespoon of water. Cook for a few minutes to reheat. Add the grapes and adjust the seasoning; cook an additional minute and keep warm.

3

Heat the roast chicken jus in a small saucepan. When the sauce is hot, swirl in a tablespoon of butter. Season the sauce to taste.

4

Warm a large serving dish. Cut the breasts into one-quarter-inch slices. Artfully arrange the chicken and vegetables on the warmed platter and spoon the sauce around the outside.

From Josiah Citrin.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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