Sous Vide Chicken Breast with White Wine-Lemon Sauce
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
2 (12-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup Madeira wine
1/4 cup chicken stock
2 teaspoons Dijon mustard
Mashed potatoes, warm, for serving
Chopped fresh parsley, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Thinly slice half of the lemon. Reserve second half.
Generously season the chicken breasts with salt and pepper. Place in a large zipper lock or vacuum seal bag. Place 1 or 2 lemon slices on top of each chicken breast. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels. Discard lemon slices.
Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken breast and sear until golden brown on both sides, 1 to 2 minutes total. Transfer to a cutting board and cover to keep warm.
Squeeze the juice from the remaining lemon half into the pan. Add the Madeira and bring to a rapid simmer over medium-high heat. Reduce the wine by half, 2 to 3 minutes.
Add the chicken stock and mustard, and whisk to combine. Return the mixture to a rapid simmer and reduce by three-quarters. Season to taste with salt and pepper.
Slice the chicken into thin medallions and plate with mashed potatoes. Top with the white wine pan sauce and garnish with parsley. Serve.