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Boneless, Skinless Chicken Breasts




Source of Recipe


The Food Lab


Recipe Introduction


I’ve sous vide the breasts at both 145F and 150F and we have decided that we prefer them at 150F. These are good to use for any recipe calling for cooked chicken - casseroles, soup, chicken salad. I've even served them sliced with leftover turkey gravy.


Recipe Link: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

List of Ingredients




Salt
Pepper
Herbs or Penzey’s Mural of Flavor
4 Boneless, skinless chicken breasts


Recipe



Pat breasts dry and season. Place in bag. You can put two in each layer in the bag. Seal the bag.

Bring the water temperature to 150F. Place the sealed bag in the water and sous vide for 2 – 2 1/2 hours.