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 .