Sous Vide Chicken Breast is such an easy dish to make and really worth the effort. Flavoursome, moist and really easy to make. On a trip to the USA a while back Rick introduced me to Sous Vide but its taken me a while to perfect the technique. Chicken Breast cooked in a pan has a tendency to dry out and toughen due to the cooking process as you are using relatively high heat. With the Sous Vide method cooking your chicken breast for an hour at 64°C (147.2°F ) produces a moist tasty breast that has retained its delicacy and does not shrink. I added fresh chopped tarragon and butter for a deeper flavour combination.
Sous Vide Chicken Breast with Tarragon
There are many flavours that can be added to the bag to enhance the chicken. A dash of olive oil or knob of butter will enrich the meat. You could try adding different herbs, like Rosemary or Thyme.
- 2 large chicken breasts skinned and bones (Plus a ziplock back for each breast)
- 1 good handful of fresh tarragon, chopped
- Good knob of salted butter per bag
- 1 Tsp of good quality olive per bag
- Fresly ground pepper to taste
Preheat the water bath to 64°C
Lightly season a chicken breast and place into individual ziplock bags
Add butter to each bag
Add olive oil to each bag
Add chopped tarragon
Season with pepper (do not add salt at this stage as it will intensify and toughen the meat)
Seal the bags removing as much air as you can and try to keep your breasts as in-shape as you can!
Place the bag in the water bath for 60 minutes
Remove the breasts from the bag and drain on kitchen paper
Heat a frying pan (or griddle) over a medium heat and add a little olive oil
Place the chicken in the pan and fry until it is golden.
Flip the breast and sear for a further 15 seconds.
I served this with a salad and a a tarragon butter - perfect for a summers evening.
Chefs note – be careful when adding herbs and spices to the Sous Vide – due to the cooking process the flavours deepen and sharpen – basically less is more!
Sous Vide Chicken Breast needs a fresh fruity wine to compliment the tarragon. We chose a Vivolo Pinot Grigio 2017. Taste this crisp and refreshing drop alongside a bland, mass-produced Italian Pinot Grigio and it seems like a different grape entirely. Closing note: Fantastic with food, but utterly gorgeous all on its lonesome. So go ahead and spoil yourself Available from Naked Wines.
If you like Chicken Breast try these other recipes: