Modes

Ingredients

• 2 (approximately 8 oz) chicken breasts (with or without skin, with or without bones)

• Kosher salt

• fresh cracked black pepper

• avocado oil or neutral high temperature cooking oil

Instructions

Liberally season the chicken breasts with Kosher salt and black pepper. Place the breasts in a vacuum seal bag and seal. Vacuum seal the bag. If using Wolf Vacuum Drawer, use power level 3 and seal level 3.

Place the sealed bag on a perforated pan or wire rack in the Wolf Convection Steam Oven. Close the oven door.

Select Sous Vide, set the temperature to 145°F, and press start. Cook for 2–4 hours. Remove the chicken from the oven.

Open the bag and pat the chicken breasts completely dry. Set aside.

Preheat a 12-inch skillet over medium-high heat for about 3 minutes. Add about 2 Tablespoons of avocado oil and swirl to coat the pan.

Carefully lay the chicken breasts into the pan away from you to prevent splashing. Sear until golden brown, about 2 minutes. Flip and sear the second side until golden brown, about 2 minutes more.

Remove the chicken from the pan and serve immediately, or slice on a cutting board and serve.