Chicken breast with sagebrush
7. October 2014
This is the second recipe I prepared for September's Harper Bazaar on Chicken Breast. Because I love sage and sage butter, I went in this direction.) The second recipe was on the chicken breast of the Mediterranean way found here.
First and foremost, it's about fast, dietary and light meals that suit every day. Since I am no longer preparing chicken breasts by a method other than sous vide, I will describe the procedure in both methods - traditional and in vacuum. Chicken breasts will get maximum flavor of herbs, juices and meat fragility just as you relax in the water bath, so it would be a pity to hide this preparation process.
Postup
Wash the breast, dry it thoroughly and put it together with half a teaspoon of butter and three leaves of sage into vacuum bags. Drain the air, seal the bag and place in a warm bath at 57 ° C. Leave them in the bath for 1 - 4 hours.
Freshly dried breast or breast is removed and just taken out of the vacuum bag with olive oil, squeeze and pepper. Spread the pan to moderate strength and bruise it on both sides on both sides. Approximately 4 minutes on each side. The breast that has passed through the sous vide method fleshes for powerful performance for just a minute on each side because they are already done and you just want to achieve a snubber effect.
Put the finished breast on a plate (it can also be warmed up). Dissolve the remaining butter in the pan. Add 4 to 6 sage leaves and rest until they change color and become solid and crunchy. Remove the tickets and put them on serving. Add butter to the finely chopped chicken and fry until the onion is soft. Arrange the breast on a plate, pour the sage butter and the shallots and add crunchy leaves to the top. Serve with fresh vegetable salad.
