Lemon Garlic Chicken

Ingredients for 4

• 2 LBS Chicken Breasts (4 pieces)

• 2 CUPS Water

• 3 TBSP Salt

• 2 TBSP Sugar

• 3 SPRIGS Rosemary

• 6 Lemon Rounds

• 4 TBSP Extra Virgin Olive Oil

• 4 TBSP Butter (split into 1 TBSP knobs)

• Kosher Salt for seasoning

• Freshly Cracked Pepper for seasoning

Directions

• 

  Step 1

  MAKING THE BRINE Fill medium sized bowl with 2 cups of cold water; add in salt and sugar — whisk until dissolved. In gallon ZipLoc bag, add 1 sprig of Rosemary, 3 cloves of crushed garlic and 2 lemon rounds. Add chicken breasts to bag. Pour water mixture over chicken in bag. Remove as much air as possible; place in refrigerator on plate to prevent any leakage/spills. Keep in refrigerator for 1 hour.

• 

  Step 2

  PREPARING THE COOK While Sous Vide is preheating, prepare your cooking bags. In 4 ZipLoc quart bags place the following in each: • 1/2 of a garlic clove, crushed • 1/2 of a rosemary sprig • 1 lemon round • 1 tbsp of Extra Virgin Olive Oil Remove chicken from brine, rinse and pat dry. Season with Kosher salt and fresh pepper. Add 1 breast to each bag.

• 

  Step 3

  THE COOK Once water is to temperature, submerge each bag, and seal using immersion technique. If water temp drops, wait until back to 146° before starting timer. Cook for 1.5 hours.

• Finishing Steps

• Step 0

  Remove chicken from water. Remove from quart bag, and pat dry if need be.

• Step 1

  Heat skillet to medium-high. Add 1 TBSP of butter to pan and allow to melt.

• 

  Step 2

  Add chicken to pan, cook 1 minute each side until golden brown.

• Step 3

  Remove lemon round from each bag, place in skillet — 15 seconds each side. Serve on top of chicken.

• 

  Step 4

  Serve with asparagus and quinoa to complete the meal, and ENJOY!

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