Orange Balsamic Chicken Breast (Sous Vide)
I’ve been on a bit os a sous vide kick ever I got my Sous Vide Supreme machine. When I was given the machine in return for developing four original recipes for the company, I knew that making a tough cut of meat tender yet still medium rare would be a no brainer and probably my best use of the machine. Check out this medium rare bison rump roast if you have any doubts about how well a sous vide machine works for that task. But I also knew I was going to learn more about the sous vide technique from experimenting with other foods – like poaching eggs or how to cook a perfectly moist boneless chicken breast.The problem with a boneless chicken breast is twofold: it lacks much flavor at all, and it’s so lean that it can easily dry out. This recipe addresses both of these challenges.By cooking the chicken in a rich marinade of balsamic vinegar and orange juice and packing it in a sous vide pouch, you add depths of flavor and lock in all of the moisture. You cook chicken breast at a lower temperature than you would think – which could explain why roasting a chicken and waiting for an instant read thermometer to reach 165 results in slightly dry breast meat. You can eat this chicken breast warm (strain the juices and reduce them a bit in a saucepan for a nice glaze), or at room temperature, or chilled in a salad. The meat is flavorful, interesting, and juicy – just the way chicken should be.
- 1 large whole boneless chicken breast
- Salt and pepper
- 1 orange
- 3 tablespoons balsamic vinegar
- 1 small sprig fresh oregano or rosemary
- Preheat the sous vide machine to 150-155 degrees. Lightly season the chicken with salt and pepper and place it inside a sous vide cooking pouch. Slice 2 quarter-inch slices of orange from the center of the orange and place them over each chicken breast half. Place the herb sprig in the pouch.
- Juice the remaining orange halves and combine with the balsamic vinegar, and then carefully pour the marinade into the pouch, remove the air, and seal the pouch. Cook in the sous vide machine for 1½ hours. Serve hot, or let cool in the pouch if using in a salad. If desired, you may thicken the marinade by simmering it in a small saucepan until it reduces and thickens slightly.
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