CHICKEN SOUS VIDE VALLEE D'AUGE

Chicken Sous Vide Vallee d'Auge image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.
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.
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.