Sous Vide Chicken Breast

Ingredients

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup chicken stock
• 1/4 cup white wine
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat sous vide water bath to 145°F (63°C).
2. Season chicken breasts with salt and pepper, to taste, and rub with olive oil.
3. Place chicken breasts in a vacuum seal bag and seal according to manufacturer's instructions.
4. Place sealed bags in preheated water bath and cook for 45 minutes.
5. Remove chicken from bags, reserving cooking liquid, and pat dry with paper towels.
6. Heat a large skillet over medium-high heat. Add butter and melt.
7. Add chicken breasts to skillet and cook until golden brown, about 2-3 minutes per side.
8. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
9. Stir in chicken stock and white wine. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes.
10. Stir in reserved cooking liquid and cook, stirring occasionally, until heated through, about 2-3 minutes.
11. Remove from heat; stir in parsley.
12. Serve chicken breasts immediately with sauce, if desired.

Interesting Facts

• Sous vide cooking is a method of cooking food in a vacuum-sealed bag in a water bath at a very precise temperature.
• Sous vide chicken breasts are incredibly juicy and flavorful.
• This method ensures that the chicken is cooked perfectly every time.