Making a delicious juicy boneless chicken breast couldn’t be easier when you Sous Vide it. All you do is to set your Sous Vide with water to 146 degrees F. Bring the chicken out of the refrigerator to warm up for about thirty minutes. Then pound the breast out some and try to make them a similar width.

Apply fresh ground Sea Salt and quality Fresh Ground Black Pepper to both sides.

I always have some frozen garlic confit in my freezer. You can make it by either slicing a fresh garlic head in half and a heavy drizzle of extra virgin olive oil. In the oven covered at 350 degrees F for about an hour. Or you can do a large amount like I did below and prepare it the same way. Freeze it in smaller portions.

 

I add about 2 teaspoons of FROZEN garlic confit to each bag and then vacuum seal.

I make sure that I get the bags under the water.

The lid goes back on.

It’s recommend to keep the chicken in the water between one to four hours. I find it usually is best around three hours.

If you are not using the chicken right away you should put the chicken pouches in a water bath so you can cool them down and then refrigerate.

The chicken is done now but you might or might not want to take it one step further.

You might want to sear the breast.

Get a fry pan on high heat with about two or three tablespoons of vegetable oil. When the pan is hot sear the breast for about one minute on each side.

You now have the most delicious, moist flavorful, and crusted chicken!