Sous Vide Chicken Fillets
These can be made in advance and just finished off in the pan when you are ready to eat
Makes enough for: 2 people
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