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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Edge-to-edge perfection. No skill required.
Ingredients for 4
4 boneless skinless chicken breasts
1 cup panko bread crumbs
1 pound mushrooms, sliced
Small bunch of thyme
Salt and pepper to taste
Canola or vegetable oil for shallow fry
Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.
Season chicken with salt and place one thyme sprig on each breast.
Place chicken and thyme in a resealable ziplock bag or vacuum bag. Place in water bath and cook for 1 hour.
Heat pan over medium heat. Add mushrooms and cook until water has evaporated and mushrooms have browned.
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.
Remove chicken from bags, pat dry.
Heat pan over medium heat, add ¼ inch of canola or vegetable oil.
Crack eggs and mix into shallow container. Dip chicken in egg wash until coated.
Pour panko bread crumbs in large shallow container and season with salt and pepper. Add chicken to bread crumbs and coat until covered.
When oil is hot, shallow fry chicken until golden and crunchy, 1-2 minutes per side.
Serve chicken with mushrooms and enjoy!