Sous Vide Chicken Piccata

Prep Time5 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 15 mins
Course: Main Course
Keyword: chicken, chicken piccata, sous vide
Servings: 5
Author: Adam

Equipment

  • Skillet
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

  • 1 lb boneless breast
  • 1 cup chicken stock
  • 2 tbsp all-purpose flour
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sun-dried tomatoes in oil chopped
  • 1 tbsp capers chopped
  • 14 oz can quartered artichoke hearts drained and well-rinsed
  • 3 cloves garlic minced
  • 1/2 cup dry, white wine
  • 1/4 cup butter cut into 4 pieces
  • 1/4 cup fresh parsley chopped
  • Kosher salt & freshly ground black pepper
  • 1 lemon zest and juice

Instructions

Cook the chicken

  • Season chicken with salt and pepper; place in a freezer-grade zip-close bag; or alternatively a pressure seal bag.
  • Seal the bags with a pressure sealer (if using), or by using the water displacement method, if you're using zip-close bags.
  • Cook at 150ºF for 4 hours.
  • Remove bag(s) from water-bath and set aside.

Make the sauce

  • In a large deep skillet, heat olive oil to medium-high; add flour and whisk until it is lightly browned, about 1 minute.
  • Add garlic and sun-dried tomatoes, and continue whisking for another 30 seconds, or so.
  • Gradually add chicken stock while continuing to whisk.
  • Once the stock is incorporated, add wine, lemon zest and juice, capers and artichoke hearts.
  • Meanwhile, carefully add chicken cooking liquid from the bag.
  • Continue cooking over medium-high heat until mixture is slightly reduced and thickened (it takes about 5-7 minutes.)
  • While the mixture is reducing, slice the chicken.
  • Once sauce mixture has reduced, remove from heat; stir in butter pats; add chicken and parsley.
  • Season as desired with salt and pepper; serve immediately with pasta, rice or potatoes.

Notes

Unless you own a professional-grade sealer, this dish is better suited for the zip-close bags. To remove the air from the bag, close all but a small portion of it, then slowly lower it into the water-bath until the air is displaced. Seal. (If the bag floats, you still have air in it. Try again.)