Sous Vide Chicken with Creamy Pepper Flake Sauce
Perfectly cooked chicken is served with a creamy sauce featuring Flat Iron Pepper Flakes.
Ingredients
- 5 boneless skinless chicken breasts
- 1 cup mushroom broth
- 1 cup whole milk
- 4 TBSP butter
- 3 TBSP all purpose flour
- ½ tsp Flat Iron Hatch Valley Green Pepper Flakes more to taste
- kosher salt to taste
- 2-3 TBSP cooking oil
Instructions
- Place your chicken into a bag for Sous Vide cooking
- Set the temperature for 165 degrees for 1 hour.
- When finished remove the chicken from the bags and allow to cool for 10 minutes
- Heat up a sauce pan over medium high heat with 2-3 TBSP of cooking oil.
- Add the chicken. Cook until brown on both sides.
- Remove the chicken.
- Add butter to the frying pan to melt it.
- Whisk in the flour and pepper flakes.
- Add the mushroom broth and milk
- Bring to a simmer and stir until thick.
- Add salt and taste until salty enough for you.
- Serve over the chicken with additional peeper flakes to taste .