Sous Vide Poached Chicken with Lemon-Tarragon Cream
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 6
2 pounds (906 mL) boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup (118 mL) mayonnaise
½ cup (118 mL) heavy cream
3 tablespoons (45 mL) finely chopped tarragon
3 tablespoons (45 mL) finely chopped scallion
1 tablespoon (15 mL) minced shallot
2 tablespoons (30 mL) lemon juice
pinch of cayenne pepper
Set the Anova Sous Vide Precision Cooker to 145°F.
Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.
Remove the chicken, pat dry, and let cool for 10 minutes.
Whisk together the mayo, cream, tarragon, scallion, shallot, lemon juice, and cayenne and season with salt and pepper.
Slice the chicken and serve with tarragon mayo.