White Wine and Herb Marinated Chicken

Do you like your chicken breasts soft and juicy? I think it’s fair to say everyone does, which is why sous vide cooking is perfect for them because they end up moist all the way through, not dry on the outside and stringy in the middle. Chicken breasts are very lean, which means they are prone to drying out if you cook them using another method.

In the following recipe, first we place the chicken in our Shield N Seal vacuum seal bag with olive oil, white wine, mustard and herb mixture so it can marinate, and then we will open the bag, pour out some of the liquid, reseal and sous vide it for a perfect result. If you are not used to re using and/or resealing your bags, this is a great way to practice.

If you prefer a crispy chicken breast, that is no problem. Simply pat the cooked chicken dry, then give it a minute or two per side in very hot oil in a skillet just to get it golden (or a griddle pan to get those attractive grill marks).

What You Need:

4 boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons white wine
1 tablespoon Dijon mustard
1 pinch ground black pepper
1 pinch salt
1 tsp fresh rosemary (minced)
1 tsp herbes de provence (with Lavender if available)
Fresh rosemary and parsley

How to Make It:

Put the oil, wine, mustard, herbs, and some salt and black pepper in one of our 15 x 20 inch Shield N Seal vacuum seal bags, then close it and shake to mix the ingredients together. Now you can add the chicken breasts and squeeze them a bit to make sure they’re well coated with the marinade.

Close the bag but don’t vacuum seal it at this point – just heat seal. You can either marinate the chicken for a couple of hours in the refrigerator or freeze it for up to 2 weeks then thaw overnight in the refrigerator.

When you’re ready to cook the chicken, cut the bag open, and tip it over the sink. Be careful not to spill the herb marinated chicken out. Some of the marinade will cling to the chicken, which is fine. You just need to drain off any excess. Now use your vacuum sealer to seal the bag back up.

Prepare a large pot of water and bring it to 140 degrees F. Use a digital thermometer during cooking to ensure the water stays at this temperature. Lower the bag into the water and cook for 2 or 3 hours, maintaining the water temperature. Snip the bag open and plate your herb marinated chicken with potatoes and your favorite vegetables. This recipe serves 4 (or you can halve the chicken breasts before cooking, to make 8 smaller portions).

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