Start Your Engine

Sam's miracle homemade sous vide machine: priceless.

After Two Hours at 143F

I seasoned the boneless skinless breasts with a teaspoon of Kosher salt, a large pinch of ground pepper, a tablespoon of diced fresh rosemary, and placed them in a freezer ziploc bag with the air (mostly) squeezed out. After 2 hours at 143F, this is what they looked like...

T minus Five Minutes Until Dinner

I chopped some shallots, and sweat them with a tablespoon of butter in the cast iron skillet. When they softened I deglazed the pan with a half cup old champagne, and reduced the liquid to a quarter.
Added tablespoon of grape seed oil, and turned up the heat.
After two minutes I added the breasts.

I sprinkled a half teaspoon of Kosher salt, and a few turns of pepper, then covered.

Two minutes later, I turned the breasts over (that sounds dirty).

Cover again, then two minutes later...

Nom Nom

Served over Orzo it was super moist with a savory "crust"; delicious!