Ingredients
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1 Chicken Breast
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Kosher salt and freshly ground black pepper
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1 tablespoon extra virgin olive oil or vegetable oi
Step 1
Set the Sous Vide Precision Cooker to 130ºF (54.4ºC).
Step 2
Generously season the steak with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Step 3
Place the bag in the water bath and set the timer for 2 hours.
