Sous Vide Chicken Breast with White Wine-Lemon Sauce

Ingredients for 4

• 1 lemon

• 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

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  Thinly slice half of the lemon. Reserve second half.

• Step 3

  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.

• Step 4

  Place the bag in the water bath and set the timer for 1 1/2 hours.

• Finishing Steps

• Step 0

  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.

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  Slice the chicken into thin medallions and plate with mashed potatoes. Top with the white wine pan sauce and garnish with parsley. Serve.

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