BioloMix: Sous Vide Chicken Breasts

0 minutes, 55 seconds Read


  • 2 chicken breasts
  • Salt and pepper
  • 2-4 sprigs fresh herbs
  • 2 thin slices lemon
    For Finishing:
  • 2 Tablespoons butter (or compound butter – see recipe below)
  • 1 Tablespoon olive oil
  • Kosher salt & pepper
    Compound Butter:
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic grated or minced
  • Zest of 1 lemon
  • 3 teaspoons fresh chopped herbs (rosemary, tarragon, basil, thyme)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  • Set the sous vide BioloMix to 145-degrees.
  • Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.
  • Cook for 1 hour, up to four hours.
  • Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.
  • Preheat a cast iron skillet over high heat. Add oil and butter. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook.
    Serve immediately.

Calories: 430kcal | Carbohydrates: 1g | Protein: 49g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 175mg | Sodium: 363mg | Potassium: 836mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

#Biolomix #Sousvidelagi #MaySousVide #MaynauchamSousVide #MaySousVidegiabaonhieu
Sousvidemeaning #Sousvide #CachnauSousvide #BanmaySousVide #Nauannhietdothap

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