Sous Vide Poached Chicken with Lemon-Tarragon Cream
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F.
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Step 2
Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.
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Finishing Steps
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Step 0
Remove the chicken, pat dry, and let cool for 10 minutes.
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Step 1
Whisk together the mayo, cream, tarragon, scallion, shallot, lemon juice, and cayenne and season with salt and pepper.
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Step 2
Slice the chicken and serve with tarragon mayo.