August 7, 2018

Sous Vide Chicken Breast With Dill Butter And Little Gem Salad

Recipe: Kristen Eppich

Prep Time: 25 minutes

Total Time: 2 hours


Dill Butter

  • 1 cup butter, softened
  • 1 tsp grated garlic
  • 1 tbsp minced shallots
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • Pinch freshly ground black pepper


  • 4 8oz. (225 g) boneless, skinless chicken breasts
  • 1 tbsp olive oil


  • 1⁄2 cup buttermilk
  • 4 tbsp seasoned rice wine vinegar
  • 1 tbsp olive oil
  • 1⁄2 tsp Dijon mustard


  • 8 little gem lettuces, quartered
  • 1⁄4 cup finely chopped radishes


Yield: Serves 4

Make Dill Butter

  1. In large bowl, combine all ingredients. Set aside 1⁄4 cup of mixture for chicken. Scrape remaining butter into 6″-long log on piece of plastic wrap. Roll up, twisting ends to seal. Refrigerate until solid.

Cook Chicken

  1. Fill an 8-quart pot three-quarters full with warm water. Submerge sous vide machine in pot and heat water to 140°F.
  2. Place chicken breasts into freezer bag. Working one breast at a time, lightly pound thicker end with fist, making each breast an even thickness.
  3. Remove chicken from bag. Rub each breast with 1 tbsp Dill Butter.
  4. Place chicken breasts side by side in freezer bag. Leave bag unsealed.
  5. When water has come to temperature, sink all but top of bag in water to let air escape. Clip unsealed bag to side of pot. Cook for 1 hour.

Make Vinaigrette 

  1. In large bowl, whisk all ingredients until smooth. Set aside.

Finish Chicken

  1. Remove chicken from freezer bag and place in pan. Heat oil in cast-iron pan over high heat. Cook chicken for 1 to 2 minutes per side, or until golden. Remove from heat.

Assemble And Serve

  1. Divide little gem quarters between 4 plates. Top with radishes and drizzle with vinaigrette.
  2. Slice warm chicken breasts in half and add to each plate. Top chicken with slice of Dill Butter.

Stacey Brandford


House & Home June 2018