Sous Vide Chicken Breasts with Mustard Dill Cream Sauce

Dill is such a reminder of spring for me. I love the lemony notes of this herb combined with mustard in this dish, with just enough cream to make it feel really indulgent. Fresh dill can be used, of course — use about three times the amount to get the same flavor impact.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 145.4F / 63C

Ingredients

• 1 teaspoon extra virgin olive oil
• 1 1/2 teaspoons dried dill or 1 1/2 tablespoons fresh
• 1/2 teaspoon dried mustard
• 1/2 teaspoon ground ginger
• 2 (8- to 10-ounce) boneless skinless chicken breasts
• 2 teaspoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 145ºF (63.5ºC).
2. In a small bowl, mix olive oil, 1 teaspoon dill, dried mustard, and ginger to form a paste. Rub over chicken breasts.
3. Place chicken in a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and gently pat dry. Discard cooking liquid.
2. Melt butter in a large skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.
3. Return the skillet to medium-high heat. Add the cream and remaining 1/2 teaspoon dill. Bring to a rapid simmer, then reduce heat to medium-low.
4. Continue to simmer until cream is thickened and bubbles look big and velvety. The cream should coat the back of a spoon without dripping off. Remove from the heat and whisk in mustard. Season to taste with salt and pepper.
5. Serve chicken breasts topped with the cream sauce.