Easily the most tender chicken breast I’ve ever had. I’m usually more a fan of chicken thighs but this was perfectly tender and juicy. Made a marinade of bbq sauce and Italian dressing. Seared the chicken, reduce the marinade and added Dijon mustard to it. Delicious!
by StephenisLegendary
3 Comments
Looks amazing!! Cheers to you and your family
Chicken breast always has the weirdest texture for me when I sous vide it.
Chicken breast is one of those meats I’m not sure I’ll ever bother using with sous vide. It cooks so quick and as long as you’re careful if you pull it off the pan at 130 135 you’ll end up with a perfect carry over cook at around 140 145