Sous Vide Chicken Breast with Mashed Potatoes, Gorgonzola Cheese, and Lingonberry Sauce
Main Dishes | Author's cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Recipe from a popular American restaurant.
Ingredients
- Lingonberry - 17.6 oz
- Sugar - 2 cups
- Allspice berries - 1 tablespoon
- Skin-On Chicken Breasts - 4.6 oz
- Thyme - 0.1 oz
- Rosemary - 0.1 oz
- Butter - 5.3 oz
- Milk - 5 fl oz
- Salt - 0.1 oz
- Salad Potatoes - 3 lbs
Step by Step guide
Step 1
Pour the allspice berries into a mortar and lightly crush them so that the berries break into a few pieces without being finely ground.
Step 10
Serve the breast on the mashed potatoes, drizzled with sauce.
Step 2
In a saucepan, add sugar, pour in a little more than 0.5 cups of cold water, place over medium heat, and stir to dissolve the sugar.
Step 3
Add the allspice and cook without stirring for 5 minutes.
Step 4
Add the lingonberries, stir, and bring to a boil over high heat.
Step 5
Then reduce the heat to the minimum, cook while skimming off the foam for 15 minutes.
Step 6
Cool for 30 minutes before serving.
Step 7
Clean the processed chicken breast of any membranes, place it in a vacuum bag, and add the butter, thyme, and rosemary. Keep at 147°F for 2 hours.
Step 8
Boil 1.5 kg of potatoes until tender, drain, mash, add hot milk and butter, and whip until smooth.
Step 9
Sear the chicken breast on both sides, then slice.
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