Chicken Sous Vide Vallee d’Auge

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 50m
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  • 4 chicken breasts
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 apples, cored, peeled and sliced
  • 2 shallots, finely chopped
  • 4 ounces seasonal mushrooms
  • 1/4 cup Calvados liquor
  • 1 cup apple cider
  • 1/2 cup heavy cream


Step 1

Preheat a sous vide water bath to 160 degrees F, using an immersion circulator head. Place the chicken in vacuum bags and sprinkle with the salt and pepper. Seal the bags with a vacuum sealer and then submerge in the heated water. Cook for 30 minutes.

Step 2

Remove the chicken from the bags and pat dry with paper towels. Heat the oil in a skillet over medium heat and gently lay the breast of chicken in the skillet. Cook on each side for 1 minute and remove.

Step 3

Heat the butter in a large pan over medium-high heat. Add the apples, shallots and mushrooms and brown for 3 minutes. Add the Calvados and flame with a lighter. When all the alcohol is evaporated, add the cider and let it simmer for 3 minutes. Add the cream and mix well. Then add the chicken. Place the chicken on plates, topped with the apples and mushrooms. Coat with a generous amount of sauce.

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