Sous Vide Chicken and Artichokes
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 chicken breast, thinly sliced across the grain
  • 1 jar of quartered marinated artichoke hearts (approximately 6.5 oz)
  • ½ oz sun dried tomato, sliced into strips
  • 1 tbsp capers
  • ½ tsp garlic, minced
  • 2 tbsp lemon juice
  • ½ lemon, sliced thinly and halved
  • 1 tbsp butter
  • 1 tbsp flour
  • ½ cup chicken stock
  • ¼ cup dry sherry
  • salt and pepper to taste
  • 2 tsp olive oil
  • Italian parsley for garnish
Instructions
  1. Preheat the water bath to 150 degrees F.
  2. In a medium bowl, add the chicken and sprinkle with salt and pepper, tossing to distribute.
  3. Drizzle with olive oil and toss to distribute.
  4. Layer the artichokes, chicken, lemon slices and sun dried tomato strips into a vacuum bag.
  5. Vacuum seal the bag using the Moist setting.
  6. Place the bag into the water bath for 1 to 2 hours.
  7. When ready to complete the dish, heat a skillet over Medium/Medium-High heat.
  8. Melt butter in the skillet, sprinkle flour over, and whisk to combine.
  9. Cook the flour and butter mixture for 1 to 3 minutes to remove the raw flour taste.
  10. Add the lemon juice, chicken stock, and sherry, stirring to combine.
  11. Reduce heat to Medium/Medium-Low and cook for 1 to 2 minutes.
  12. Remove the bag from the water bath and empty the contents into the pan.
  13. Add the capers and gently stir to combine the bagged juices with the sauce.
  14. Cook the sauce to thicken slightly before serving over pasta, rice, orzo, couscous, vegetable purees, etc.
  15. Garnish with chopped Italian parsley, if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/04/15/sous-vide-chicken-and-artichokes/