MainsAugust 5, 2018
Chicken with Corn, Tomato, and Mustard Cream Sauce
Summer time means corn, and tomatoes, and general deliciousness that begs to be maximized with minimal effort. Pair with juicy chicken and you have a winner. The easiest way to do that is sous vide of course!
So grab some cherry tomatoes from the back yard, raid the farm next door for some sweet corn, fire up the bath, and get ready for an easy weeknight meal that will make you go yum.
Serves: 2-3
Time: 1-3 hours, 20 minutes of active time
Mise en Place
Staples
- 4 tbsbutter
- 1/4 cupdry vermouth
- 1 cupheavy cream
- 2 tbsdijon mustard
- kosher salt
- pepper
Veggies
- 2ears of sweet corn, shucked
- 1 largeshallot, diced
- 1 tbsparsley, finely minced
- 1 cupcherry tomatoes, sliced in half
Meat
- 2chicken breasts, boneless, skinless
Equipment
- 1sous vide, 142
- 1skillet, medium hot
Directions
- season chicken, put in bag on medium suck, and sous vide 1-3 hours
- 20 minutes from dinner: evac chicken, take out of bag, pat dry
- melt butter in skillet
- sear chicken, 1 minute per side, evac
- reduce heat to medium low
- add shallots and cook till soft, ~7-10 minutes
- add tomatoes and corn, cook 4 minutes
- add in vermouth, turn heat to high, reduce by half
- take off heat, wait a minute, stir in cream
- return to heat, reduce to desired thickness
- slice chicken
- plate with corn mixture on bottom, chicken on top, dust with parsley
- serve