A very pure and simple lunch or supper on its own or with a salad. 

 

4 chicken breasts, skinned, filleted
2 lemons
8 sprigs of thyme
Olive oil
Salt & pepper

  1. Wash the lemons and slice fine layers of peel, then slice this into fine strips.
  2. Vacuum seal the chicken breasts together with strips of lemon, thyme, olive oil, salt and pepper in a SousVide bag. 
  3. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 70 minutes.
To serve

Slice and arrange on each plate, perhaps with a few colourful salad leaves too. 

Chef's Secret
Use corn-fed chicken for superior flavour. If the pieces are large, cook for 15 minutes longer.