Sous Vide Earl Grey Chicken Breast with Cointreau Tarragon Cream Sauce
Servings: 3
Ingredients
Chicken
- 3 chicken breast
- 3 tablespoon extra virgin olive oil
- 3 teaspoons Earl Grey tea loose leaf
- 1½ teaspoon orange zest
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 pods cardamom
Cointreau Tarragon Cream Sauce
- ¾ cup heavy cream
- ½ cup Cointreau
- 3 tablespoons extra virgin olive oil
- 1 tablespoon butter
- ½ cup yellow onion
- 1 tablespoon parsley
- .75 tablespoon tarragon fresh
- ½ tablespoon garlic minced
- 2 teaspoons orange zest
- 1 teaspoon chicken broth paste
- salt
- pepper
Instructions
Chicken
- Set sous vide to 60.6° C. (141.08° F).
- Trim chicken breasts and place in Ziploc bags.
- Evenly disperse dry seasoning mix between bags then add 1 tablespoon of extra virgin olive oil to each bag.
- Seal bags by immersing in water until the air has escaped.
- Cook for approximately 55 minutes. (Reference cooking times and use a meat thermometer if needed. A 20mm chicken breast at about 41° F will take 55 minutes to pasteurize. ChefSteps, creators of the Joule sous vide, have a great reference guide here.) https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Cointreau Tarragon Cream Sauce
- Add olive oil and butter to saucepan and heat on medium heat.
- Add onions and cook until translucent, then add garlic.
- Add Cointreau, heat, then slowly add in heavy cream.
- Add chicken broth paste, tarragon, parsley, orange zest, and then salt and pepper to taste.
- Heat on medium low until sauce is thickened and reduced.