Chicken Breast Sous Vide

1.In a mixing bowl, combine the minced garlic, olive oil, lemon juice, salt, black pepper, dried thyme, and dried rosemary. Mix well to form a marinade.

2.Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.

3.Preheat the sous vide machine to 145°F (63°C).

4.Remove the chicken breasts from the marinade and pat them dry with paper towels.

5.Place the chicken breasts in a vacuum-sealed bag or a sturdy ziplock bag, removing as much air as possible before sealing.

6.Once the sous vide machine is preheated, place the bag of chicken breasts into the water bath. Make sure the chicken is fully submerged.

7.Cook the chicken breasts in the sous vide machine for 1 to 2 hours, depending on their thickness. Thicker breasts may require a longer cooking time.

8.After cooking, carefully remove the bag from the water bath and transfer the chicken breasts to a plate.

9.Heat a skillet over medium-high heat and add the butter. Once the butter has melted, add the chicken breasts and sear them on both sides until golden brown.

10.Season with salt and pepper to taste.

11.Garnish with fresh parsley and serve hot.