Sous Vide Chicken Marsala

Sous Vide Chicken Marsala

from bestsousviderecipes.com
195 min
4 servings

Sous Vide Chicken Marsala For the Sous Vide Chicken4 chicken breasts1-2 sprigs fresh thymesalt and pepperFor Finishing Chicken Marsala1 cup flourolive oil3 cups mushrooms (sliced)3/4 cup Marsala wine3/4 cup chicken stock3 tbsp butter4 tbsp Italian parsley (chopped) For the Sous Vide ChickenPreheat the water bath to 141°F. Lightly

Ingredients

  • 4 chicken breasts
  • 1-2 sprigs fresh thyme
  • salt and pepper
  • 1 cup flour
  • olive oil
  • 3 cups mushrooms (sliced)
  • 3/4 cup Marsala wine
  • 3/4 cup chicken stock
  • 3 tbsp butter
  • 4 tbsp Italian parsley (chopped)

Directions

  1. 1

    Preheat the water bath to 141°F. Lightly salt and pepper the chicken breasts and place in a pouch. Add the thyme to the sous vide pouch and then seal them. Place the chicken breasts in the water bath and cook for around 1½ to 2 hours.

  2. 2

    Heat some olive oil in a sauté pan over high heat.

  3. 3

    Put the chicken breasts onto individual plates. Stir the remaining 2 tablespoons of butter into the sauce. Then spoon the mushrooms and Marsala sauce evenly over the chicken breasts. Sprinkle the Italian parsley over the top and serve.