Make it Sous Vide! by Meredith Laurence
Author:Meredith Laurence
Language: eng
Format: epub
Publisher: Walah! LLC
Rosemary Rack of Lamb with Thyme Mushrooms
Chicken Breast with Balsamic Sauce
The beauty of sous vide chicken is that you can rest assured your chicken breasts are properly cooked without worrying that they will be overcooked and dry. This recipe can be used for all your basic chicken dishes, but includes an easy balsamic sauce at the end.
SERVES: 2
TEMPERATURE: 140ºF
COOKING TIME: 1 to 3 hours
Ingredients:
2 boneless, skinless chicken breasts
salt and freshly ground black pepper
4 sprigs fresh thyme
¼ cup balsamic vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 tablespoons brown sugar
2 cloves garlic, smashed
1 tablespoon olive oil
1 tablespoon butter
1 beefsteak tomato, chopped
1 teaspoon chopped fresh thyme
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