I have never done this technique with anything before, but this is the ONLY way to make chicken much better. I vacuum sealed the chicken breast with salt, pepper, herbs, and a little olive oil.
I marinated it overnight to let everything get acquainted. I then simmered the chicken in the bag for about fifteen minutes. That will cook the chicken through without making it dry. When it was time to eat, I browned the breast in a pan with more herbs, and finished it in the oven to heat through. The result was a terrific surprise!
The chicken was succulent. The herbs were very present in the taste and aroma. To accompany the beautiful bird, I made a spectacular chicken jus. The jus consisted of onion, carrot, celery, white wine, chicken stock, and a plethora of herbs, including allspice berries and bay leaves.
If that wasn’t enough of a mouth-gasm, I made mushroom risotto (my specialty) and sautéed swiss chard. All the flavors worked excellent together. Savory from the chicken … earthy from the mushrooms … a little sweetness from the swiss chard…
A surprisingly light dish that speaks volumes in taste!