Creamy Parmesan Chicken

Author

Josh W

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

• 3 boneless, skinless chicken breasts
• 2 Tbsp Olive oil
• Salt and pepper
• 1/4 cup butter
• 1/3 cup finely minced red onion
• 3 garlic cloves, minced
• 1 Tbsp flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated Parmesan
• 2 tsp chicken base
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup spinach, chopped
• Basil leaves to taste, chopped

Directions

1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 60.0ºC.
2. SV chicken breasts as flat as you can get them.
3. Remove from SV and shock down to 40 F in bowl of ice and refrigerate overnight or until ready to serve.
4. Heat olive oil and sear chicken on high heat for 2-3 minutes per side or until brown on each side.
5. Thinly slice chicken.

Finishing Steps

1. Add butter and melt. Add onion, basil, and garlic and cook until tender. Whisk in flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, pepper, and salt. Add spinach and let simmer until it starts to thicken and spinach wilts. Add chicken back to sauce and serve over pasta.