Sous Vide Chicken Breast with Truffle Butter

Sous Vide Chicken Breast with Truffle Butter, Corn Pudding and Wilted Spinach.

The second experiment with the Sous Vide Supreme, and another masterpiece. The chicken was cooked with nothing but a bit salt, pepper and some amazing truffle butter. It didn’t really need anything else at all. Well, other than the shiitake mushroom-shallot sauce that I topped it with.

A photo opportunity.