Sous vide chicken breast
2 servingsChicken
- ≈ 545 gchicken breasts
- 4.5 gfine salt
- ≈ 2 gthyme
- ≈ 14 golive oil
- Season 545 g chicken breasts with 4.5 g fine salt, bag with 2 g thyme. 5 min
- Cook in a 60 °C water bath. 90 to 120 min
- Pat dry and sear in 14 g olive oil over high heat, 1 min per side. 230 °C