Sous Vide Chicken Piccata
- Sous Vide Immersion Circulator
- Cooking Container
- 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
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.
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.)