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A while back, I wrote an article about the technique of Sous Vide cooking. Click on the link for more in depth information, https://www.thesomervilletimes.com/archives/79454. In case you’re new to it, or are thinking about getting into it, I thought I would share a recipe that I use quite often. This can either be served hot or cold. I use it mostly for salads.

2-4 Chicken Breasts, Boneless & Skinless
1 Lemon, Sliced into 1/4” rounds
2-4 Fresh Tarragon Sprigs
1/2 Teaspoon Salt, per 2 Breasts

Set up your sous vide bath and set temperature to 146° F. Season the chicken with salt. Place two pieces of chicken in one bag, along with a tarragon sprig and a slice of lemon on each piece. Be sure not to overlap the chicken. Either vacuum seal or use the water displacement method.

Once the water comes to temperature, submerge the chicken completely and cook for two hours. Once they are cooked, remove the bag(s) from the water and place into an ice bath for 15-20 min.

Either store in the refrigerator or if using right away, remove the chicken from the bag and remove the tarragon sprigs and lemon, then pat dry with a paper towel. Chop it into bite size pieces. Season with salt and pepper.

The chicken comes out nice and juicy. Add it to your favorite mixed greens, Waldorf salad, or just make chicken salad for a sandwich.

If you plan on making the chicken salad, mix 1/2 cup of mayonnaise with a tablespoon of fresh chopped tarragon and a squeeze of lemon juice, salt and pepper. Blend well and toss the chicken with the amount of mayonnaise preferred.

To add even more texture and a hint of sweetness, add some slivered almonds and some grapes halved. Serve on a multigrain bread.

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