AuthorLe-ThermiqueCategoryMain DishesDifficultyIntermediate- Combine all of the seasoning ingredients (except the chicken and mushrooms) in a small bowl and whisk until well blended.
- Place the chicken and the sliced mushrooms in a vacuum seal-able bag, add the dressing and shake or massage the bag to ensure even coverage. Seal the bag in a vacuum sealer and seal the bag. Make sure that the chicken and the mushrooms are distributed in one layer.
- Fill up 1500ml water in the mixing jar, place the chicken sealed bag in the simmering basket and then put into the mixing jar. Making sure that every part of the chicken is under water. Then start the sous vide setting.
Settings: Timer: 1 Hour 30 Minutes / Speed: 2 / Temperature: 70°C
- Remove the bag from the water bath. Open it and, using tongs, carefully transfer the chicken to a platter lined with paper towels and let rest for 5 minutes. Gently pat dry the tops with paper towels.
- Heat enough cooking oil in a large non-stick skillet to cover the bottom over medium-high heat. Place chicken breasts skin side down in hot oil and cook for about 30-45 seconds, or until golden brown, then transfer back to the serving plate.
Servings 2
- Amount Per Serving
- Calories 189
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 3g15%
- Cholesterol 0mg
- Sodium 583mg25%
- Potassium 39mg2%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.3g2%
- Sugars 0.9g
- Protein 0.3g1%
- Calcium 0%
- Iron 1%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Combine all of the seasoning ingredients (except the chicken and mushrooms) in a small bowl and whisk until well blended.
- Place the chicken and the sliced mushrooms in a vacuum seal-able bag, add the dressing and shake or massage the bag to ensure even coverage. Seal the bag in a vacuum sealer and seal the bag. Make sure that the chicken and the mushrooms are distributed in one layer.
- Fill up 1500ml water in the mixing jar, place the chicken sealed bag in the simmering basket and then put into the mixing jar. Making sure that every part of the chicken is under water. Then start the sous vide setting.
Settings: Timer: 1 Hour 30 Minutes / Speed: 2 / Temperature: 70°C
- Remove the bag from the water bath. Open it and, using tongs, carefully transfer the chicken to a platter lined with paper towels and let rest for 5 minutes. Gently pat dry the tops with paper towels.
- Heat enough cooking oil in a large non-stick skillet to cover the bottom over medium-high heat. Place chicken breasts skin side down in hot oil and cook for about 30-45 seconds, or until golden brown, then transfer back to the serving plate.