Boneless Chicken Breast

Boneless Chicken Breast

Author

Rick Sinisalo

Really like most things especially beef (steak , prime rib, etc.) and chicken (boneless or whole chickens) pork and of course lamb but don’t forget fish and seafood.

Prep Time: 00:05

Recipe Time: 01:30

Temperature : 151F / 66.1C

Ingredients

• Boneless Chicken
• Kosher Salt
• Ground Pepper
• Garlic Powder

Directions

1. Set your Anova Sous Vide Precision Cooker to 151.0ºF / 66.1ºC.
2. Vacuum seal chicken . When temp is reached place chicken in pot and secure the bags with clothespins.
3. At 90 minutes remove chicken from pot and take out of bag. Dry the chicken thoroughly with paper towels.

1. Heat a cast iron pan with 3 tablespoons of oil. When hot place chicken in pan and fry for about 2 minutes a side. Make sure you use a splatter screen.
2. When browned place chicken on platter and enjoy.
3. Serve with either rice or fried potatoes and either a salad or vegetable.