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.
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.