Sous Vide Chicken Breast with Velouté

Elevate your chicken dishes to fine dining standards with this recipe for Sous Vide Chicken Breast with Velouté. This dish features perfectly cooked chicken breast, tender and juicy thanks to the sous vide technique, accompanied by a silky, flavorful velouté sauce. Complemented by crispy potato pavé and caramelized baby carrots, this recipe combines texture, flavor, and artistic plating to create a restaurant-quality meal at home.

Ingredients:

For the Sous Vide Chicken Breast:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 sprig fresh thyme
• 1 clove garlic, smashed
• Salt and pepper, to taste

For the Velouté Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• 1/4 cup heavy cream
• 1 tbsp white wine (optional)
• Salt and white pepper, to taste

For the Potato Pavé:

• 2 medium Yukon Gold potatoes, thinly sliced
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

For the Baby Carrots:

• 6 baby carrots, peeled
• 1 tbsp olive oil
• 1 tsp honey
• Pinch of salt

For Garnish:

• Microgreens or pea shoots
• Edible flowers (optional)
• Sea salt flakes
• Fresh lemon zest

Instructions:

1. Prepare the Sous Vide Chicken Breast:

• Preheat the sous vide machine to 145°F (63°C).
• Season the chicken breasts generously with salt and pepper. Place each chicken breast in a vacuum-sealed bag or a resealable ziplock bag with olive oil, thyme, and garlic.
• Submerge the bag in the water bath and cook for 1 hour.
• After cooking, remove the chicken from the bag and pat dry with paper towels. Heat a skillet over medium-high heat with butter, and sear the chicken on both sides until golden brown. Let rest for a few minutes before slicing into medallions.

2. Make the Velouté Sauce:

• In a saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.
• Gradually add the chicken stock, whisking constantly to avoid lumps. Simmer for 3-4 minutes until thickened.
• Stir in the heavy cream and white wine, and season with salt and white pepper. Keep warm.

3. Prepare the Potato Pavé:

• Preheat your oven to 400°F (200°C). Line a small loaf pan with parchment paper.
• In a bowl, toss the thinly sliced potatoes with heavy cream, melted butter, thyme, salt, and pepper.
• Layer the potatoes neatly in the loaf pan, pressing down firmly to create a compact block. Bake for 40-45 minutes, or until the potatoes are tender and the top is golden. Let cool slightly, then slice into rectangular portions.

4. Char the Baby Carrots:

• Heat a skillet over medium heat and add the olive oil. Add the baby carrots, season with salt, and drizzle with honey.
• Cook for 4-5 minutes, turning occasionally, until the carrots are caramelized and tender.

5. Plate the Dish:

• On a clean white plate, spoon a pool of velouté sauce as the base.
• Arrange the sliced chicken breast medallions in a fanned-out pattern over the sauce.
• Place a rectangular piece of potato pavé beside the chicken, and arrange the charred baby carrots alongside.
• Garnish with microgreens, lemon zest, and optional edible flowers for a refined finish.

Tips for Success:

• If you don’t have a sous vide machine, poach the chicken in a water bath on low heat for 15-20 minutes, then sear to finish.
• To achieve perfect potato pavé slices, use a mandoline for uniform thickness.
• Prepare the velouté sauce just before serving to maintain its creamy, velvety texture.

This Sous Vide Chicken Breast with Velouté is the perfect blend of tender textures, rich flavors, and stunning plating. Whether you’re serving it at a dinner party or treating yourself to a gourmet meal, this recipe guarantees a fine dining experience that’s sure to impress.