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Chicken Breast Sous Vide Recipe
INGREDIENTS
• 4 boneless skin-on chicken breasts, about 2 pounds
(sometimes sold as "airline" or "frenched" breast with
the drumette attached; if so, remove the drumette and
save for stock/discard) and max. 1.5 inch thick
• Salt to taste
• 1 tablespoon butter or olive oil
• Flakey sea salt, such as Maldon or fleur de sel,
to finish (optional)
DIRECTIONS
1. Preheat water bath to 140°F / 60°C
2. Season the chicken breasts with salt and place in a 1-gallon a freezer zip bag.
3. Vacuum seal the chicken or place it in a 1-gallon Ziploc bag using the water displacement method. Lower the
bagged chicken into your water bath and cook for 2 hours 25 minutes (or up to 5 hours).
4. Remove the bag from the water and transfer the chicken to a plate.
5. Pat the breasts thoroughly dry with a paper towel.
6. Preheat a large sauté pan over medium heat.
7. Add the 1 tablespoon of butter to the pan, swirling it until the foam has subsided. Add the chicken breasts skin
side down to the pan and cook for 2-3 minutes, until the skin is deeply browned and crisped.
8. Once the skin has browned, flip the breasts and cook for 30 seconds more before transferring it to a cutting board.
9. To serve, slice the chicken breasts against the grain and divide between four plates, sprinkle with the flakey salt,
and serve with your choice of sides.
SOUS VIDE COOKING RECOMMANDATION
• 140° F (60°C)
• 2 hours 25 minutes
EN
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