- 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!