Recipe courtesy of Sharone Hakman
Serves 2

INGREDIENTS

• 2 chicken breast halves, boneless and skinless
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons (10 ml) butter
• 2 tablespoons (10 ml) tequila
• 1 lime, for juice
• Fresh chives, chopped, for garnish

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 146F/63.5C.
2. Lightly season the chicken breasts with salt and pepper, put into a small (quart/0.9 liter) food-grade cooking pouch, and vacuum seal.
3. Submerge the pouch in the water oven and cook for at least 1 to 1-1/2 hours.
4. Remove the pouch from the water oven and the chicken from the pouch.  Pat the surface of the chicken dry with paper towels.
5. In a skillet, over high heat, melt the butter and quickly sear the chicken on both sides for color.
6. Deglaze the pan with the tequila and scrape up the flavorful brown bits. (For safety, remove the skillet from the heat when adding the tequila to prevent flare up.)
7. Transfer the chicken to a warm plate and drizzle with the tequila pan sauce.
8. Squeeze on the lime juice and garnish with chopped chives. Enjoy!