INGREDIENTS:

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• 4 chicken breasts 1/2 pound each 

• kosher salt and freshly ground black pepper

• 2 sprigs rosemary 

• 2 garlic cloves 

• 2 shallots, thinly sliced 

• 2 tablespoons canola oil

 

 

 

DIRECTIONS:

1. Season the  chicken generously with salt and pepper. Place in sous-vide bags along with the  aromatics and distribute evenly. Seal the bags and place in the sous vide at 140 f. Allow the  chicken to cook for 45 minutes.

2. When ready to eat, add oil to a heavy-bottomed stainless-steel or cast iron skillet large enough to hold the chicken comfortably in a single layer. Heat the oil until it is hot but not beginning to smoke. Meanwhile, remove the chicken breasts from the bag and carefully pat dry on paper towels. Re-season the chicken with salt and pepper. Sauté in the oil for 2 minutes per side. Serve immediately.