sous vide chicken breasts

Ingredients:

2 boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

Garlic powder

Directions:

Fill a large pot with water and set the Anova Precision Cooker to 150 degrees.

Gently pat the chicken breasts dry. Season all over lightly with salt, pepper, and garlic powder. 

Place in sous vide bags and vacuum seal. Or place into a zip-loc bag and use the immersion method to release as much air as possible before sealing. 

Place in the heated bath and set the timer for: 1 hour for 1” or less thickness, 2 hours for 2" thickness. If you have a range of thicknesses err on the side of the thicker pieces. The chicken breast texture holds for up to 4 hours in the cooking bath.

Remove and serve, or sear and serve. Or chill sealed cooked chicken in an ice bath for 15 minutes and refrigerate for up to two days.

Serves 2