The lemon chicken breast sous vide is a very light and tasty main course. Made with the sous vide technique, it allows us to obtain soft, juicy meat that’s not dry at all. Moreover, the spices and aromas used will release much more intense fragrances.
The technique of sous-vide (meaning vacuum in French) involves cooking food at lower temperatures than usual – between 131°F and 140°F – but for a much longer time, keeping the food in plastic bags from which the air has been removed. The absence of air prevents the oxidation of polyunsaturated fats and prevents rancidity and the development of off-flavors. The bagged food is immersed in a water container, equipped with a thermostat that maintains a constant temperature. The system allows for uniform cooking of the food and keeps it much juicier.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz chicken breast
- 1 lemon
- 2 tbsp extra virgin olive oil
- 2 sprigs thyme
- salt
- pepper
Tools
- 1 Roner
- 2 Vacuum Bags
- 1 Vacuum Sealer
- 1 Knife
- 1 Pan
- 1 Container
“Check out my review of the Anova Precision Cooker 2.0 AN500-EU00 sous vide here”
Steps
Heat the water with the sous vide to 176°F.
Place the whole chicken breast on a cutting board and cut 4 slices about 0.8 inches thick. Season with salt and pepper.
Insert the chicken breast into two suitable cooking bags.
Slice the lemon and cover the chicken.
Add the thyme sprig and the oil.
Vacuum seal and seal.
Submerge the bag in the hot water bath and cook for 2 hours.
Once done, remove from water and preheat a pan with a little oil.Sear for 2 minutes on each side. Serve with lemon slices.
Alternatively, cool with cold water and ice.
Store in the refrigerator until consumption.
Tips
It can be stored for up to 7 days in the refrigerator cooked sous vide.
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