Chicken Breast Filets are a wonderful option for your sous-vide, since it helps them to stay juicy and moist. A quick sear in a hot pan to finish things off adds color and flavor to the final dish. You can spend more energy on side dishes and sauces, knowing the "main event" will be perfectly cooked.
Cook the breast filets sous vide at 140F for two 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!
Bosh Boshnack started his culinary journey working in a butcher shop at age 16 where he learned old school butchery from third-generation butchers. He smokes and cures his own meats as a hobby, and also works in food service consulting and specialty product development. He is the moderator of the poular and very helpful Facebook group, Kosher Sous Vide.
GROW & BEHOLD delivers premium Glatt Kosher meats that are pasture raised on small family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. Go to growandbehold.com to learn more or browse by category:
