Sous vide chicken fillets are my go to meal during the week. Dave works late every Thursday night and I can just pop these into the sous vide cooker and leave them. When he gets home we pop them into the pan to finish off and add colour.
Head straight on to the Recipe For Sous Vide Chicken Fillets ♥
Sometimes I have to query the hand luggage allowance on a plane. For convenience, Dave and I share a carry-on bag. The suitcase alone weighs around about 2.5kgs. We are allowed between 7 and 8 kgs depending on which airline we fly. However, with our one bag the weight we take onto the plane is 11kgs. Now, imagine I took out the 3kgs of excess weight? If I put that into another case, we would actually end up taking more than 13kgs on board with us. This does not make sense to me at all. In my opinion the airlines should allow any carry-on luggage on board as long as the maximum weight per person does not exceed 8kgs. And this should include the weight of handbags and laptop bags. To me it is not really about the weight, but about the space.
Today’s inspiration ♥ Recipe For Sous Vide Chicken Fillets ♥ can be found on Lavender and Lime Share on X
So often we get onto a flight and there is no space in the overhead locker. We either end up with our case nowhere near us. Or we have to move everything around to get our luggage into the space available, making for a tight squeeze. And it is amazing how many people get upset when you move all their luggage to make space for your one item. Where you do want a tight squeeze is when you are using your sous vide cooker. By laying the chicken fillets side by side, and flat in the bag you can get a good vacuum seal. This is imperative when making these sous vide chicken fillets. You can also make them in advance and just finish them off in the pan when you are reading to eat.
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Sous Vide Chicken Fillets
Ingredients
- 2 skinless chicken breast fillets
- salt and freshly ground black pepper to season
- 15 g butter
Method
- Season your chicken fillets generously and place into a sous vide bag
- Vacuum seal and place into a sous vide cooker set to 65º Celsius
- Cook for between 90 minutes and 4 hours
- Remove from the cooker and remove from the bag
- Heat the butter in a frying pan over a medium to high temperature until frothing
- Place the chicken fillets into the pan and fry for a minute per side to add colour
Inspiration published on Lavender and Lime May 4:
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- 2016 – In My Kitchen May 2016
- 2015 – Lime And Ricotta Cheesecake
- 2012 – Licorice
- 2011 – Seared Tuna
- 2010 – Back in South Africa
Looks like a delicious and healthy kind of meal Tandy! Just what we like. Big Brussel Sprout eaters, too!
We love Brussels sprouts
Looks so delicious. I always buy Brussels sprouts and never know what to do with them.
Amalia
xo
I love just pan frying them in a lot of butter and then season with pepper 🙂
Is the texture very different from 90 minutes to 4 hours? I’m guessing they’re softer the longer the time?
Slightly softer the longer they are in. But longer than that and the result is not good.
Hi Tandy, this is a lovely recipe. We all carry separate hand luggage so that it isn’t to heavy. It does make for a lot of bags though.
I prefer less bags, especially when using public transport!
I really need to try sous vide one of these days. Perhaps it would make a good summer project! And alas, flying never does seem to make logical sense…
It can be done without a special cooker with a bit of patience 🙂
I asked for a sous vide machine years ago, and I had to wait a few years before I finally got one for Christmas. My husband just wasn’t sure that I’d actually use it. But I do! Especially for brisket, flank steak, hanger steak.. but also chicken breasts. It does such an amazing job! And he only will eat breasts. Great post!
Thanks Mimi, and I am so glad to hear how much you use your sous vide. Mine gets used at least 3 times per week.