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Sous Vide Chicken Breasts

I decided my first experiment with the Sous Vide would be chicken breasts. If things went dramatically wrong, it was not a huge time investment - a little over an hour and it was not an expensive cut of meat. I have to say it came out superb. They were moist and all they needed was a few seconds in the frying pan at the end. Thank goodness I have that vacuum sealer. It really came in handy. You can also use regular zipper bags but I do think the vacuum sealer is easier to use.

Since I had 4 boneless chicken breasts, I decided to do a comparison test. I pounded two thin and sealed them up; the other two I didn't thin. I think the pounded ones came out better.  Although they both sort of puffed up a bit.

Here's my first Sous Vide attempt:

Honey Mustard Chicken (adapted from ANOVA)

2 Chicken Breasts
1 T dijon
1 T spicy brown mustard
1 T olive oil
2 T honey
2 T Kressi Vinegar or white vinegar

Mix the mustards, oil, honey, vinegar, salt, and pepper together in a small bowl. Place pounded chicken breasts in a sealing bag, add mustard mixture, and seal. 
Place in preheated 140 water bath for 1 hour 15 minutes.
 Remove from bath. Remove chicken from bags and reserve liquid.
 Sear chicken in a skillet with a little olive oil.

Set aside. Place reserved liquid in skillet and reduce until nicely browned. Serve over chicken.

I doubled the recipe. I can definitely see making the chicken the day before and then just searing it in the frying pan the next night for a quick dinner. I am duly impressed.


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