Sous Vide Chicken Breasts

Sprinkle the chicken breasts with salt. Pack the breasts in individual vacuum bags. Packing the chicken individually ensures circulation around each bag and also makes it easier to refrigerate or freeze them separately for later use. Place teaspoons in the bottom of a pot to ensure the water can circulate around all the bags. Add water and the vacuum-packed chicken pieces to the pot. The chicken should be completely covered with water.

Select the sous vide interface in the app. Tap the cooking zone and select chicken breast in the quick guide, or set it manually to 58°C for 2½ hours. When the breasts are ready, they can be seared immediately or you can chill them and store them for up to 7 days in the fridge. If you refrigerate the chicken, it will need to be reheated before searing. Put them in a pot of water and set it to 55°C for 45 minutes, to ensure they are warm before frying.

Heat a frying pan to 130°C and add the butter. When you melt the butter at 130 ºC, it will not splatter as much. Add the crushed garlic and fry for a few minutes until golden. Add the basil and fry until crispy. Strain the basil and garlic from the butter, and add the butter back to the pan. Increase the temperature to 190 °C. Place the chicken skin side down and sear for 2 minutes. Turn and cook for 1 minute on the other side.