Ingredients
4 skinless, boneless chicken breast halves (170 g each)
4 tsp Cajun seasoning
15 ml butter
15 ml avocado oil
15 ml butter
2 cloves garlic, minced
180 ml unsalted chicken broth
60 ml heavy cream
0.25 tsp freshly cracked black pepper
30 g grated Parmesan cheese
15 ml minced fresh thyme
salt to taste
Directions
Step 1
Fill a large pot with water and place a sous vide cooker into the water. Set the temperature to 60°C (140°F), following the manufacturer's directions.
Step 2
Using a meat mallet, pound the chicken breasts to an even 2-2.5 cm thickness. Season both sides with Cajun seasoning. Place the seasoned chicken into vacuum bags and seal using a vacuum sealer.
Step 3
Lower the bags into the preheated water, ensuring they are fully submerged, and set the timer for 1 hour. Once done, remove the chicken from the water and immediately place it into an ice bath for 5 minutes. Remove the chicken from the bags and pat dry with paper towels.
Step 4
In a large skillet over high heat, heat the butter and avocado oil until just smoking. Sear the chicken in the hot butter-oil for 30 to 45 seconds per side, ensuring all sides are evenly browned. Transfer the chicken to a plate and cover with foil to keep warm.
Step 5
For the sauce, melt the remaining butter in the same skillet over medium heat. Add the minced garlic and sauté until fragrant (15 to 30 seconds). Whisk in the chicken broth and bring to a simmer. Cook until slightly reduced (3 to 4 minutes). Whisk in the heavy cream and black pepper, and bring to a light simmer. Cook, whisking continually, until thickened. Stir in the Parmesan cheese, 1 tablespoon at a time, until melted and combined. Sprinkle in the thyme. Taste the sauce and adjust the salt, if needed.
Step 6
Drizzle the sauce over the chicken before serving.