Sous vide chicken breast
6 servingsChicken
- 6chicken breasts
- 14 gfine salt
- 6 sprigsthyme
- 15 mlolive oil
- Season 6 chicken breasts with 14 g fine salt, bag with 6 sprigs thyme. 5 min
- Cook in a 60 °C water bath. 90 to 120 min
- Pat dry and sear in 15 ml olive oil over high heat, 1 min per side. 230 °C