Chicken Breasts

Ingredients for 2

• 2 chicken breasts, skin on

• FOR THE SAUCE

• 2/3 cloves minced garlic

• 3Tbsp unsalted butter

• 1/2 cup chicken broth

• 1/2 cup double cream

• 2 Tbsp lemon juice

• Zest from 1/2lemon

• 2 Tbsp parsley, finely chopped

• Salt & pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 151.7ºF / 66.5ºC.

• Step 2

  Seal in bag and put into cooker

• Step 3

  Pat the chicken dry and season well with salt and pepper

• Step 4

  About 30 mins before chicken cooked prepare the sauce

• Step 5

  Melt 2 Tbsp butter in a pan

• Step 6

  Stir in the minced garlic and cook for a few mins making sure it does not burn

• Step 7

  Stir in the chicken broth, lemon juice , zest and parsley

• Step 8

  Bring to boil then turn down the heat and let simmer

• Step 9

  Add the remaining Tbsp of butter after dipping it into flour to thicken up the sauce

• Step 10

  Continue to simmer until have a light creamy consistency.

• Step 0

  Remove chicken from cooker and pat dry with paper towels. Then season

• Step 1

  Sear breasts in piping hot pan using a mixture of butter and coconut oil. Takes about 1min /side

• Step 2

  Cut breasts ion the diagonal into 1/2” thick slices

• Step 3

  Put chicken onto pre-heated plate and put into oven preheated to 70C

• Step 4

  Finish off the sauce, Plate the vegetables, add the chicken slices and add the sauce to the chicken

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