The sous vide chicken breast recipe I will share here is similar in texture to poached chicken. In fact, the seasoning I use comes from a recipe by The Kitchn for poached chicken.
As seen in: 10 Days of Sous Vide: Picking Sides & Sous Vide Chicken Breast (Day 9)
Perfect Salad Chicken
Here is the perfect answer to your chicken salad needs--poached chicken two ways. Poached traditionally or the more hands-off, sous vide approach, you'll have tender chicken breasts in no time.
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For Sous Vide
Preheat your sous vide to 60 °C / 140 °F
Add chicken and seasoning (including white wine) in a ziplock bag and seal using the displacement method.
Submerge bag in water bath. Cook for one to two hours.
Remove chicken from bag and discard juices (unless using for a sauce).
Place chicken in the bottom of a pot. Add aromatics over the chicken.
Pour wine over chicken, and add enough water to cover the chicken by an inch or so.
Bring to a boil over medium-high heat. Don't worry if scummy foam appears. Just skim it off.
Once water is boiling, reduce the heat to low, cover the pot, and allow to simmer. Cook until done (between 10-14 minutes).
Remove chicken from water. Slice and serve!