Sous Vide Panko Crusted Chicken with Mushrooms
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 4
4 boneless skinless chicken breasts
1 cup panko bread crumbs
1 pound mushrooms, sliced
Small bunch of thyme
2 eggs
Salt and pepper to taste
Canola or vegetable oil for shallow fry
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.
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Step 2
Season chicken with salt and place one thyme sprig on each breast.
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Step 3
Place chicken and thyme in a resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.
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Finishing Steps
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Step 0
Heat pan over medium heat. Add mushrooms and cook until water has evaporated and mushrooms have browned.
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Step 1
Add leaves of 3-4 thyme sprigs to mushrooms and stir to combine. Season with salt and pepper. Keep over low heat until time to serve.
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Step 2
Remove chicken from bags, pat dry.
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Step 3
Heat pan over medium heat, add ¼ inch of canola or vegetable oil.
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Step 4
Crack eggs and mix into shallow container. Dip chicken in egg wash until coated.
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Step 5
Pour panko bread crumbs in large shallow container and season with salt and pepper. Add chicken to bread crumbs and coat until covered.
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Step 6
When oil is hot, shallow fry chicken until golden and crunchy, 1-2 minutes per side.
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Step 7
Serve chicken with mushrooms and enjoy!