• 2lbs Chicken Breast Filets, packed in a single layer in a vacuum-sealed bag
  • Salt & Pepper
  • Grapeseed oil or Schmaltz

Cook the breast filets sous vide at 135F for three hours.

Remove from bag, pat dry if necessary. Heat a small amount of oil or shmaltz in a cast iron or stainless steel pan until shimmering. Sear filets, 1-2 minutes per side, until golden and meat releases easily.

Serve with steamed asparagus or other vegetables, if desired!