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Sous Vide Chicken Breast
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat the sous vide machine to 145°F (63°C).
- Season the chicken breasts with salt and pepper.
- Place each chicken breast in a separate vacuum-sealed bag, along with 1/2 tablespoon of olive oil, 1 clove of minced garlic, and 1 sprig of rosemary in each bag.
- Seal the bags using a vacuum sealer, ensuring all the air is removed.
- Once the sous vide machine has reached the desired temperature, submerge the sealed bags in the water bath and cook for 1 hour.
- After 1 hour, remove the chicken breasts from the bags and pat them dry with paper towels.
- Heat a skillet over high heat and add the remaining 1/2 tablespoon of olive oil.
- Sear the chicken breasts for 1-2 minutes on each side until golden brown and crispy.
- Slice the chicken breasts and serve immediately. Enjoy!
Sous vide chicken breast has a rich history, with origins in French cuisine and a modern resurgence in fine dining and home cooking. Chefs like Thomas Keller and Heston Blumenthal popularized the sous vide method, which involves vacuum-sealing the chicken and cooking it in a precisely controlled water bath. This technique ensures a tender, juicy texture and allows for infusing the meat with herbs and spices. Today, renowned restaurants like The French Laundry in California and Eleven Madison Park in New York serve exceptional sous vide chicken breast. Perfecting the seasoning and achieving the ideal temperature are crucial for a delicious sous vide chicken breast, making it a favorite for food enthusiasts.
65 min
4
200 calories
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