Yield: 2 to x Servings

Scott Nowell

Say hello to delightfully tender chicken breasts. Boneless, skinless or bone-in skin-on, both come out moist and luscious.

• 28- to 10-oz chicken breasts, boneless, skinless or bone-in skin-on
• salt & pepper
• seasoning of choice, Herbes de Provence, Italian, Poultry, Five Spice, etc.
• 1-2TBS cooking oil or clarified butter

Using sous vide circulator, bring water to 150°F/60°C in 7-quart or larger container.

Note: Do not use brined chicken.

Pat the breasts dry with paper towel. Season well with salt and pepper. It is fine to use more salt than normal. The slow cooking is well suited to absorbing the salt.

Place the chicken in a single layer in suitably sized zip-lock of vacuum seal bag(s). Gently lower bag into prepared water bath, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag.

Cook for 90 minutes.

Remove bag with tongs.

Boneless, skinless breast: Open and serve boneless, skinless breasts.

Skin-on breasts: Heat the oil or butter in a skillet until shimmering. Place breasts skin-side down and cook for 2- to 3-minutes until you reach desired brownness. Serve.