Courtesy of Chef Richard Blais

INGREDIENTS

• 4 chicken breasts, skinless and trimmed
• 2 quarts (1.8 liters) water
• 4 teaspoons (20 ml) salt
• 2 teaspoons (10 ml) sugar
• 1 tablespoon (30 ml) poultry seasoning
• 3 tablespoons (45 ml) butter
• 1 teaspoon (5 ml) lemon zest
• 1 teaspoon (5 ml) sliced fresh red Thai chile
• 1 teaspoon (5 ml) garlic powder
• white pepper to taste
• 1 tablespoon high-smoke point vegetable oil (for searing)

INSTRUCTIONS

1. Preheat the SousVide Supreme to 143F/ 62C.
2. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning.
3. Add chicken breasts to the brine, zip closed or cover, and refrigerate for 1-2 hours.
4. Remove, rinse under cool water, pat dry, and let air dry for 20-30 minutes.
5. Sprinkle the breasts with white pepper.
6. Put 2 breasts into a small (quart/ 0.9 liter) cooking pouch; add half the butter, lemon zest, sliced chile, and garlic powder to each pound and vacuum/ seal.
7. Submerge pouches in the water oven and cook for at least 1 hour, up to 3 hours.
8. Remove pouches from the water oven; remove the breasts from the cooking pouch and pat dry.
9. Heat oil in a heavy skillet over medium high heat until just at the smoking point.
10. Sear the breasts for color before serving.