Chicken Breasts

Chicken was moist and not pink. The sauce was a great a accomplement

Author

Roger K

Prep Time: 00:15

Recipe Time: 02:30

Temperature : 151.7F / 66.5C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 151.7ºF / 66.5ºC.
2. Seal in bag and put into cooker
3. Pat the chicken dry and season well with salt and pepper
4. About 30 mins before chicken cooked prepare the sauce
5. Melt 2 Tbsp butter in a pan
6. Stir in the minced garlic and cook for a few mins making sure it does not burn
7. Stir in the chicken broth, lemon juice , zest and parsley
8. Bring to boil then turn down the heat and let simmer
9. Add the remaining Tbsp of butter after dipping it into flour to thicken up the sauce
10. Continue to simmer until have a light creamy consistency.

1. Remove chicken from cooker and pat dry with paper towels. Then season
2. Sear breasts in piping hot pan using a mixture of butter and coconut oil. Takes about 1min /side
3. Cut breasts ion the diagonal into 1/2” thick slices
4. Put chicken onto pre-heated plate and put into oven preheated to 70C
5. Finish off the sauce, Plate the vegetables, add the chicken slices and add the sauce to the chicken