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sous vide chicken question

 Hey guys, I got my sous vide yesterday and decided to try some chicken breast. I did 140 for little over 2 hours, however they were anything but tender. Kinda stringy and hard to pull apart. You think they were completely done? I used my thermapen to check and it was 138.6 after the bag had been open a couple minutes. I realize this will have a learning curve like anything else. Any ideas? thanks


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