Lemon Garlic Chicken

Add some flavor to your everyday chicken breast. This beautiful lemon garlic chicken is a hit with friends and family, and will have all of your guests asking for the recipe. This recipe is simple, but will taste restaurant quality when served.

Author

Justin Choate

Prep Time: 01:20

Recipe Time: 01:30

Temperature : 146.5F / 63.6C

Ingredients

• 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

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.
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.
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

1. Remove chicken from water. Remove from quart bag, and pat dry if need be.
2. Heat skillet to medium-high. Add 1 TBSP of butter to pan and allow to melt.
3. Add chicken to pan, cook 1 minute each side until golden brown.
4. Remove lemon round from each bag, place in skillet — 15 seconds each side. Serve on top of chicken.
5. Serve with asparagus and quinoa to complete the meal, and ENJOY!