Sous Vide Chicken Breasts with Mustard Dill Cream Sauce
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 ...
Pro-level cooking techniques made simple.
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 145ºF (63.5ºC).
In a small bowl, mix olive oil, 1 teaspoon dill, dried mustard, and ginger to form a paste. Rub over chicken breasts.
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.
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.
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.
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.
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.
Serve chicken breasts topped with the cream sauce.