Sous Vide Chicken Breast

Simple recipe to cook chicken breasts with a Sous Vide cooker, and then crisp the outside on a cast iron skillet. Useful for salads, sandwiches, or any recipe that needs cooked chicken.

Ingredients

• Chicken breasts (thawed or frozen both work)
• Salt
• Pepper
• High smoke point oil (Avocado preferred)

Directions

1. Season breasts with salt and pepper.
2. Place chicken breasts in sous vide bags, seal, and remove air.
3. Fill sous vide pot with water.
4. Cook breasts based on the following table:

   Texture	Temperature	Time
   Soft and juicy: best served hot	140°F	1 1/2 to 4 hours
   Tender and juicy: best served cold (such as chicken salad)	150°F	1 to 4 hours
   Traditional, juicy firm, slightly stringy: best served hot	160°F	1 to 4 hours

5. Remove from sous vide, pat dry on both sides.
6. Heat a heavy pan (such as cast iron) over medium-high heat. Add oil until hot. Add chicken to pan and sear about 2 minutes per side until crisp and deep brown.