Lemon Chicken - FoodSaver V3820 Review

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I have never used a FoodSaver before but always wanted to buy one. Couple weeks ago I received a brand new FoodSaver V3820 to try. I was excited. It comes with one Roll, two different size of bags and a Quick Marinator. Designed for use with the FoodSaver Vacuum Sealing Systems, the Quick Marinator infuses food with flavour in minutes instead of hours using vacuum power to penetrate marinades deep into the food.

These Lemon Chicken breasts were marinated in 10 minutes before cooking. The end result was tasty and moist chicken breasts. What a quick way to prepare a weeknight Dinner.

Last week I baked Sugar Pies. I wanted to freeze some for Thanksgiving. We ate them for dessert on Thanksgiving day and the sugar pie tasted as good as if they were made the same day.

Overall the FoodSaver V3820 exceeded my expectations. It's easy to use, doesn't take much counter space, the design is really nice. It's the best way to preserve your meat and food in the freezer. Your food will stay fresh up to 5x longer than ordinary storage methods life zipper bags, foil, plastic wrap and containers. This FoodSaver Vacuum Sealing System will remove and lock out air and moisture using specially-designed bags and canisters to prevent freezer burn.

Greek Lemon Chicken
Makes 6
  • 2 tablespoons lemon juice
  • 4 boneless skinless chicken breasts (about 1/4 pound each)
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 teaspoons olive oil
  • Nonstick cooking spray
  • 1/8 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon peel
  • 1 lemon, cut into wedges (optional)
Combine lemon juice, oil, lemon peel, oregano, garlic, salt and pepper in FoodSaver® Quick Marinator Container. Place lid on container. Turn knob to Open/Marinate and attach Accessory Hose. Press Marinate Button. When the 12-minute cycle is complete, remove hose and open lid.
Coat nonstick skillet with cooking spray; heat over medium heat. Remove chicken from marinade; discard marinade. Add chicken to skillet; cook 3 minutes. Turn chicken. Reduce heat to medium-low; cook 7 minutes or until no longer pink in center.
Serve with lemon wedges.