Comment préparer un blanc de poulet moelleux | Sous vide & basse température

Preheat the oven to 375°F (190°C).

In a shallow dish, mix the flour, salt, and pepper.

Dredge each chicken breast in the flour mixture, shaking off the excess.

In a large oven-safe skillet, heat the olive oil and butter over medium-high heat.

Add the chicken breasts to the skillet and cook for about 5 minutes on each side, until golden brown.

Remove the chicken from the skillet and set aside.

In the same skillet, add the white wine and chicken broth, scraping up any browned bits from the bottom.

Stir in the heavy cream and Dijon mustard, mixing well.

Return the chicken breasts to the skillet, spooning the sauce over them.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary