Tender Chicken Breast

Tender chicken breast in 1 hour in sous-vide

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Everybody knows that chicken breasts are dry and tasteless by themselves. And here we are to turn them to tender, fragrant and juicy.

We drown the breasts in lemon juice, adding salt. Later they need to be dry out and well-seasoned by the mixture of black pepper, sweet and spicy paprika and curcuma. The breasts are ready to put them into the plastic bag, adding previously couple of thyme sprigs, finely chopped pepper, parsley and a tablespoon of butter. Removing the excess of air, we put the bag into the water and cook it under the temperature 64 C during 1 hour and 10 minutes.

Bon appétit!