Sous Vide Chicken with Asparagus and Brown Butter

Cooking time

60 min

Difficulty

Easy

Ingredients

12

About recipe

Sous Vide/ Main Course/ Chicken

Nutrition per serving

115

Cal

0 g

Protein

12 g

Fat

0 g

Carb

Ingredients

Servings

1

unsalted butter

1 cup

fresh thyme leaves

2 tablespoons

fresh rosemary

2 tablespoons

chopped fresh sage leaves

2 tablespoons

garlic, minced

4 cloves

chicken breast halves, deboned

4 skin-on

kosher salt

3 tablespoons

sugar

1 tablespoon

vegetable oil

1 tablespoon

asparagus, trimmed

1 pound

olive oil

1 tablespoon

kosher salt

¼ teaspoon

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Step 1
of 5

Select sous vide and set temperature to 145°F and time for 1 hour.

Utensils

Step 2
of 5
  1. Prepare the brown butter. In a small saucepan over medium, heat butter and cook until lightly browned, 3 to 4 minutes.
  2. Add the herbs and garlic, reduce heat to low and cook for an additional 2 minutes. Strain about 4 tablespoons of the butter into a small bowl and reserve. Strain the remainder into a separate container to reserve for serving.

Utensils

Ingredients

1 cup
unsalted butter
4 cloves
garlic, minced
2 tablespoons
chopped fresh sage leaves
2 tablespoons
fresh thyme leaves
2 tablespoons
fresh rosemary
Step 3
of 5
  1. Prepare the chicken. In a small bowl, combine kosher salt and sugar. Season chicken breasts generously with the salt mixture. 
  2. Using the reserved 4 tablespoons of brown butter, brush each chicken breast with about 1 tablespoon of butter. Place each chicken breast in a sous vide-safe bag. Vacuum tightly and seal.

Utensils

Ingredients

1 tablespoon
sugar
1 tablespoon
vegetable oil
4
skin-on, chicken breast halves, deboned
3 tablespoons
kosher salt
Step 4
of 5
  1. Prepare the asparagus. Place all of the asparagus, olive oil and salt to a sous vide-safe bag. Vacuum tightly and seal.
  2. When water reaches set temperature, add chicken and asparagus to the water bath and press start.

Utensils

Ingredients

1 tablespoon
olive oil
¼ teaspoon
kosher salt
1 pound
asparagus, trimmed
Step 5
of 5
  1. When cooking time has ended, remove bags from water bath and open.
  2. Pat the chicken breasts dry with paper towels.
  3. In a large skillet over medium-high, heat vegetable oil. When oil begins to shimmer, add chicken to pan skin-side down. Sear chicken until skin is crispy and browned. Turn chicken and sear other side until browned. If desired, slice chicken before plating.
  4. To serve, warm the reserved brown butter. Place asparagus on plates and top with chicken. Drizzle with brown butter.

Utensils

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