Tarragon Chicken With Lemon
Tarragon Chicken With Lemon
SERVES: 4
PREP TIME: 45 Minutes
COOK TIME: 4 Hours
INGREDIENTS:
4 boneless, skinless chicken breasts
lemon, zest and juice
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
Tarragon Sauce
3 tablespoons fresh tarragon, roughly chopped
3 tablespoons scallions, sliced
1 tablespoon Dijon mustard
¾ cup (180ml) crème fraiche
½ cup (120ml) mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
4 boneless, skinless chicken breasts
lemon, zest and juice
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper to taste
Tarragon Sauce
3 tablespoons fresh tarragon, roughly chopped
3 tablespoons scallions, sliced
1 tablespoon Dijon mustard
¾ cup (180ml) crème fraiche
½ cup (120ml) mayonnaise
2 tablespoons lemon juice
Salt and pepper to taste
PREPARATION:
- Fill your sous vide water bath with water and preheat to 140°F (60°C).
- Season the chicken breasts with salt and pepper. Divide into two, 1 gallon (3.80 liter) vacuum pouches, adding half the lemon juice and zest to each bag. Add a tablespoon of butter to each pouch before removing as much air as possible with your hands and vacuum sealing.
- Submerge both pouches completely in the water bath and cook for 4 hours.
- Once cooked, remove the chicken from the vacuum pouches and pat dry with a paper towel. Add olive oil to a medium skillet and sear the chicken over a medium heat for 30 seconds on each side.
- For the sauce, mix together the tarragon, scallions, Dijon mustard, crème fraiche, mayonnaise and lemon juice. Add salt and pepper to taste.
- To serve, slice the chicken and place onto a large serving platter. Drizzle the sauce over the chicken and serve with fettuccine pasta, garnishing with lemon slices and a fresh sprig of tarragon.