Sous Vide Cajun Boneless Chicken Breast With Creamy Pan Sauce Recipes

SOUS VIDE CAJUN BONELESS CHICKEN BREAST WITH CREAMY PAN SAUCE

Steps:

• Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.
• Pound chicken breasts with a meat mallet to an even 3/4- to 1-inch thickness. Season both sides with Cajun seasoning. Place chicken into vacuum bags and seal using a vacuum sealer.
• Lower bags into the water, making sure they are fully submerged, and set timer for 1 hour. When timer is up, remove chicken from water and immediately place into an ice bath for 5 minutes. Remove chicken from bag and pat completely dry with paper towels.
• Heat 1 tablespoon of butter and avocado oil in a large skillet over high heat until just smoking. Sear chicken for 30 to 45 seconds per side, moving the chicken around in the skillet to get all sides evenly browned. Remove to a plate and cover with foil to keep warm.
• Melt butter for sauce in the same skillet over medium heat. Add garlic and saute until fragrant, 15 to 30 seconds. Whisk in chicken broth and bring to a simmer. Cook until slightly reduced down, 3 to 4 minutes. Whisk in heavy cream and black pepper and return to a light simmer. Cook, whisking continually, until thickened. Stir in Parmesan cheese, 1 tablespoon at a time, until melted and combined. Taste sauce and adjust salt, if needed. Sprinkle in thyme and drizzle sauce over chicken.

SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS

Steps:

• Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
• Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.
• Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
• Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.

SOUS VIDE CHICKEN BREAST

Steps:

• Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
• Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
• Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.