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recipes ∙ 33
Directions
Fill the Sous Vide with warm water and set to 140ºF.
Season the chicken breasts with the thyme, garlic
powder, and salt and pepper and place breasts in
a vacuum bag and seal.
Place in the cooker for 2 hours. As you wait,
prepare the Marsala toppings. Over medium-heat
and some olive oil, sauté the mushrooms, ower,
parsley, wine, chicken stock,and butter in a skillet.
Once the chicken breasts are done, remove the
bag from the Bath. In another skillet, heat some
olive oil and sear the chicken breasts over high
heat for 1 minute on each side or until golden
brown. Transfer to a plate then top it off with
your sautéd toppings. Serve and enjoy.
Ingredients
4 chicken breasts
3 sprigs thyme
1 tsp garlic powder
1 cup our
3 cups sliced baby Portobello
mushrooms
¼ cup Italian parsley, chopped
¾ cup Marsala wine
¾ cup chicken stock
3 tbsp butter
Salt and pepper, to taste
Olive oil
Chicken Marsala
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