Sous Vide Aroma Chicken Brest/Tenderloin
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
5 chicken breast tenderloins OR 2 boneless, skinless chicken breasts
2 teaspoons olive oil
Salt and freshly cracked pepper
2-4 sprigs of fresh herbs like thyme
2 tablespoons butter
2 cloves garlic (optional for extra flavor)
Directions
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Step 1
Fill pot anywhere between minimum and maximum lines, leave room for chicken.
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Step 2
Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
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Step 3
Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
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Step 4
Place chicken breasts in Sous Vide bag along with fresh herbs. Vacuum seal the bag.
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Step 5
Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels.
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Finishing Steps
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Step 0
Heat a medium skillet over medium-high heat until hot
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Step 1
Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned.
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Step 2
Serve right away; there is no need to rest after cooking poultry sous vide.