Sous Vide Chicken Breast with White Wine Lemon Sauce

Contrasting flavors are delectable. From taking a bite and getting that unexpected taste to the texture of the rich flavors that accompany such an approach, contrasting flavor recipes are to die for. This sous vide chicken breast with white wine lemon sauce will give you that feeling with a beautiful accompanied brightness from the lemon. I already have plans to make this dish again! Ingredients:

• 2 chicken breasts
• 1 lemon
• 1/4 c chicken stock
• 1/4 c Madeira wine
• 1 tsp lemon
• Parsley for garnish

Start off by setting your Anova at 140F, while the water heats up let's work on our chicken. Slice your lemon, reserving half of it. Season your chicken breasts well with salt and pepper, then place 1 or 2 lemon circles into the bag and vacuum seal it, being careful not to seal it so tight that it presses the lemon into the chicken breast. It will cook formed this way and you'll have a giant Ironman-ish circle in your chicken breast. Once you've vacuum sealed your chicken and lemon, cook at 140F for an hour and a half. Once your chicken has cooked, take it out, discard the lemon slices and sear your chicken in butter. Once your chicken has a nice sear to it, take the breasts out of the pan and set it aside. Squeeze the remaining 1/2 of lemon into the pan to deglaze, along with your Madeira wine. Once the wine has reduced by half, add your chicken stock and mustard. Allow this to reduce to 1/4 the original amount. When your sauce is reduced, taste. If it needs it add salt and pepper, but I don't imagine it will. Slice your chicken up and serve with white wine lemon sauce and creamy mashed potatoes. Garnish with parsley.