The sous vide machine had to be invented with chicken in mind. I swear it’s the best way to cook chicken. The end product is so beautifully tender and juicy, you won’t believe how good a plain chicken breast can taste.
This recipe is simple and easy to make on a busy work night. Let’s get to it-
Sous Vide Chicken w/ Saffron Cream
Prep time
Cook time
Total time
Tender and juicy chicken with a super simple cream sauce.
Author: Kevin
Recipe type: Sous Vide
Cuisine: Easy
Serves: 4
Ingredients:
- 4 chicken breasts
- 4 T. unsalted butter
- 16 oz. heavy cream
- pinch of saffron threads
- salt and pepper to taste
Method:
- Chicken- Set sous vide at 150ºF
- Season chicken with salt, pepper (or any seasoning you like), and 1 T. of butter for each breast. Seal in
a sous vide bag - Cook for 1-2 hours
- Remove chicken from bag and reserve juices in bag
- Sauce- Pour reserved chicken cooking juices and heavy cream into a pot with saffron and reduce by half.
- Season to taste with salt and pepper
- (optional) Strain sauce through a fine sieve if you would like to remove saffron threads and create a smooth consistent sauce
- Pour over sliced chicken breast and enjoy!
