Blancs de poulet sous vide

Ingrédients

• 2 chicken breasts
• Salt and pepper
• 2-4 sprigs fresh herbs
• 2 thin slices lemon
• 2 Tablespoons butter (or compound butter - see recipe below)
• 1 Tablespoon olive oil
• Kosher salt & pepper
• 1/2 cup unsalted butter (at room temperature)
• 1/4 cup fresh parsley (chopped )
• 3 cloves garlic ( grated or minced)
• Zest of 1 lemon
• 3 teaspoons combination of fresh chopped herbs (like rosemary, tarragon, basil, thyme)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Préparation

1. 1

   Set the sous vide to 145-degrees.

2. 2

   Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.

3. 3

   Cook for 1 hour, up to four hours.

4. 4

   Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.

5. 5

   Preheat a cast iron skillet over high heat. Add oil and butter. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.