Sous Vide Chicken Breast with Grilled Asparagus

caliking

Decided to take the SV for a spin tonight.

Dusted a couple of chicken breasts with Dizzy Dust and dropped them in the SV at 147°F for about 3 hrs. I went by the Sous Vide Supreme temp and time chart. After 3 hrs, I pulled the chicken out and saved the jus - probably 0.5 cup or so. 

Fired up the mini, and let it get up to about 400°F. Grilled the chicken for about 5 mins per side and pulled to let them rest. IT was about 152°F.

Drizzled some EVOO on the asparagus, dusted with Greek seasoning and Slap Ya Mama Hot. Clipped them, and grilled for 3-4 mins per side.

Made a pan sauce with the jus, white wine, fresh cracked pepper, and a splash of lime. Plated shot:

This was another SV experiment for a n00b. I'm trying to run through the times and temps suggested by the SVS chart, and then I'll try longer extended cooks once I have a better idea of what I'm doing. Probably the best chicken breasts I have made though- juicy and tender throughout, from the thick end to the thin. SWMBO was impressed The pan sauce was so-so - need to work on that, but it wasn't bad for a made-up sauce. 

FearlessTheEggNoob

Bookmarked!

Alphonse

Thx. Will give it a shot. My wife just got her new SVS oven and we're ready to go.

Aviator

Wow, and I am not a fan of Chicken breasts. But love the way that looks. =D>

caliking

@Aviator - I can count on the fingers of one hand how many times i've cooked cooked chicken breasts, mainly because they dried out so easily. The thinner (distal) end would invariably dry out by the time the thicker part came to temp. But, these were moist throughout. I didn't take a picture, but when cut, the meat oozed juice if you squeezed it a bit. These breast were big, and SWMBO said she wouldn't eat all of it, when she saw the size of them during the prep. She cleaned her plate. Once her own "sous vide cook" (due date in Jan) is done, I can go back to cooking to the temps I want to (e.g. med-rare), and I would pull these right at 150°F for an even better result. 

Lit

Looks great. I never use the bag juices on chicken gonna start though. I usually do 146 for 2 hours or so then max the mini out and sear 2 minutes a side or so. My sous vide supreme book says 146 for 1 hour is minimum but the breast I get from the farmers market are big so I go longer. Sous vide is by far the only way to cook boneless breasts.

caliking

@Lit - have you cooked them longer e.g. several hours or even overnight? I'm trying out the suggested times from the Sous Vide Supreme chart first, to get my bearings, but was wondering how chicken breasts would do with longer times.

Cymbaline65

Very nice!

 

Canugghead

Great cook. How do you like the clips? I almost pulled the trigger on a pair but I've too many gadgets and figured I can just skewer them.

I tried sous vide chicken breasts and tandoori chicken legs too, very moist but my family is not receptive to the different texture, duh!  

For ultimate moistness, brine the breast before sous vide. I have yet to try it.

Lit

@caliking I have gone up to 4 hours but I didn't think it improved them. If anything they may have been more dry.

The Cen-Tex Smoker

Lit said:

@caliking I have gone up to 4 hours but I didn't think it improved them. If anything they may have been more dry.

They don't get dry, but they do get a little mushy. I don't go over 4 hrs just to keep the texture right.

caliking

I'll try brining the breasts - I'm just not that organized to plan ahead for brining! I didn't notice a discernible difference in texture, but I did when I made pork chops (overnight SV) - the pork was kinda spongy. Not in a bad way necessarily, but different than the texture of grilled pork chops. 

The clips are great - easiest way to flip asparagus (asparagi?) yet. I bought them at Williams-Sonoma on sale a while ago. Can't remember the price, but they were not very expensive.