62°C (143.6° F)
Temperature
Sous vide time
1
Person
Serves
Easy
Difficulty
Ingredients
-
Chicken breast with skin
-
Cilantro, chopped, 1 tablespoon
-
Lemon, one slice
-
Butter, 2 tablespoons
Comments
Nomiku
Yum! This sounds awesome!
JB
Jeroen Bennink
isn't 3 hours too long? Normally I do chicken for an hour at 60C.
lucy davies
Delicious! Made 2 of these lemon-cilantro and 2 salt/pepper chicken breasts and these lemon-cilantro ones were lovely and moist and tasty! Thanks!
JK
Jeff Kilpatrick
Making this now. I am making 4 chicken breasts should I use 1 slice of lemon and 1 tablespoon per breast?
Directions
-
Season chicken with salt
-
Vacuum seal with cilantro, lemon, and butter, avoiding any air entrapment
-
Sous vide at 62C for 3 hours
-
Crisp skin on hot non-stick pan for 3 minutes