Sous Vide Poached Chicken with Lemon-Tarragon Cream

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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!)

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Recipe Temp 145 F / 62.8 C
Recipe Time
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Tarragon, used widely in French and other cuisines, is one of our favorite herbs to use when cooking chicken. This sous vide poached chicken is cooked until perfectly moist, then blanketed in a creamy lemon-tarragon sauce.
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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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F.

  • Step 2

    Season the chicken with salt and pepper and seal in a plastic zip or vacuum bag and cook for one hour.

    • Finishing Steps

    • Step 1

      Remove the chicken, pat dry, and let cool for 10 minutes.

    • Step 2

      Whisk together the mayo, cream, tarragon, scallion, shallot, lemon juice, and cayenne and season with salt and pepper.

    • Step 3

      Slice the chicken and serve with tarragon mayo.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time