Main: Sous vide lemon butter chicken, seared and finished with a butter-herb pan sauce
Starch: Roasted smashed honey gold potatoes with Parmesan
Veg: Lemon butter green beans with roasted sliced almonds
Bread: Herb and Parmesan pull-apart rolls
Drinks: Homemade citrus-infused iced tea with honey; Riesling
Dessert: Molten dark chocolate lava cakes with raspberry coulis, fresh raspberries, and whipped cream, served alongside a vanilla bean chocolate and raspberry milkshake
by uvasfinest
2 Comments
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Oh wow, that looks amazing! What’s your preferred time and temp for the chicken? I’ve been generally doing 90 minutes at 149 (it’s a preset on my inkbird), and I love it, but I’ve seen others here go even lower. I only ever eat sous vide chicken breast now, it’s so tender and juicy!