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Sous Vide chicken piccata(kind of)

post #1 of 17
Thread Starter 
Well, I had some leftover chicken breasts that I needed to use up the other day for dinner. My original plan was to SV the chicken and finish on the grill with some BBQ sauce. It ended up down pouring, so I had to improvise. I remembered gnatboy911 using chicken piccata ingredients in his SV bags so I drew from his inspiration...Thanks, it was delicious!!

Chicken breasts were seasoned with s/p and herbs de Provence and placed in a bag with butter.


These were still partially frozen so I cooked at 2 hours at 149F. Here's the chicken after searing them a few minutes on each side in olive oil.


Once the chicken got close to the 2 hr. mark, I made a pan sauce. I sautéed 4 cloves of minced garlic in 3TBSP of butter. Then I added olive oil and flour to make a roux. Once the roux was golden, I added some chicken stock, the bag juice and some lemon juice and then some capers.

Here's the chicken sliced with some sauce spooned over top.



Man, was this tasty! Especially with the chicken being perfectly moist from the Sous vide. I had a bunch of leftover sauce that I couldn't see go to waste. So the next night I served the piccata sauce over angel hair pasta with a side salad. (sorry no next day Bear-view)

I will definitely make this again and perhaps serve everything over pasta.
post #2 of 17

That is a fantastic looking meal!

 

Point!

 

Congrats for making the carousel!!

 

Al

post #3 of 17

That looks really good!  Sounds like a solid recipe as well.

 

I haven't bitten the bullet on a SV machine or stick yet, but I may set up the PID controller I have this weekend and experiment some.

 

Point for the idea and the presentation!

post #4 of 17

That looks Awesome, Xray!!:drool---:points:

 

Nice Job!!Thumbs Up

 

 

Bear

post #5 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

That is a fantastic looking meal!

Point!

Congrats for making the carousel!!

Al

Thank you Al and thanks for the point!
Quote:
Originally Posted by CrankyBuzzard View Post

That looks really good!  Sounds like a solid recipe as well.

I haven't bitten the bullet on a SV machine or stick yet, but I may set up the PID controller I have this weekend and experiment some.

Point for the idea and the presentation!

Thank you for the point Charlie! The SV chicken piccata was really easy to make. Much better than pounding out chicken breasts and dredging in flour to fry....less oil splattering all over the stovetop. Although I seared these on the stove, my original plan was to finish on the grill.
post #6 of 17
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

That looks Awesome, Xray!!drool.gif ---points.gif

Nice Job!!icon14.gif


Bear

Thank you bear and thanks for the point!! I'm real interested to see what you start making in your new SV.

Beef is good in the SV, although you SMF masters have no problem making steaks via traditional methods....but chicken comes out superb in an SV unit!
post #7 of 17
Very nice, X-ray!
I haven't tried Chicken in the Sous Vide yet and we're not crazy about white meat, but this sounds like a good way to make it not so "dry"..
Funny how the weather makes us come up with some good ideas!

Dan

points.gif
post #8 of 17
Was the broccoli SV? And if so how did you like it?
post #9 of 17

Looks great.   

 

I keep telling myself I dont need a SV machine.  

 

 

I am sticking to my story.

post #10 of 17
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Very nice, X-ray!
I haven't tried Chicken in the Sous Vide yet and we're not crazy about white meat, but this sounds like a good way to make it not so "dry"..
Funny how the weather makes us come up with some good ideas!

Dan

points.gif

Thank you Dan. I think chicken is one of the best things for SV, especially boneless skinless that I eat a lot of.
Quote:
Originally Posted by b-one View Post

Was the broccoli SV? And if so how did you like it?

B, the broccoli was just steamed and sprinkled with Parmesan cheese. I haven't SV'ed veggies yet, I haven't found the need when they could be roasted, steamed, grilled in a short amount of time. But I do want to try corn on the cob.
post #11 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great.   

I keep telling myself I dont need a SV machine.  


I am sticking to my story.

Haha, you could never have enough toys! But you're plenty busy anyway. The SV stick makes a nice stocking stuffer due to its size biggrin.gif
post #12 of 17
Quote:
Originally Posted by c farmer View Post

Looks great.   

I keep telling myself I dont need a SV machine.  


I am sticking to my story.
And I told myself I'd never text.
You'll end up with one biggrin.gif
post #13 of 17
Quote:
Originally Posted by SmokeyMose View Post


And I told myself I'd never text.
You'll end up with one biggrin.gif


I got an SV now, but I never Text. :icon_rolleyes:

 

 

Bear

post #14 of 17
Quote:
Originally Posted by Xray View Post

Thank you Dan. I think chicken is one of the best things for SV, especially boneless skinless that I eat a lot of.
B, the broccoli was just steamed and sprinkled with Parmesan cheese. I haven't SV'ed veggies yet, I haven't found the need when they could be roasted, steamed, grilled in a short amount of time. But I do want to try corn on the cob.
I've tried green beans, asparagus and carrots. Wasn't impressed with the beans. Carrots are awesome if you plan to glaze them. You can add butter & brown sugar and when it's done just dump the whole bag into a pan to glaze. Asparagus you can just cook them or cook & brown and they come out good. I at least double the time most of the recipes call for (especially with asparagus). We like our vegetables soft....
post #15 of 17
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

I've tried green beans, asparagus and carrots. Wasn't impressed with the beans. Carrots are awesome if you plan to glaze them. You can add butter & brown sugar and when it's done just dump the whole bag into a pan to glaze. Asparagus you can just cook them or cook & brown and they come out good. I at least double the time most of the recipes call for (especially with asparagus). We like our vegetables soft....

The only vegetables that I considered trying SV is corn on the cob or carrots. I was never a fan of cooked or glazed carrots....but if they are raw, in a salad or soup or pot toast...I love them.

But it's worth a shot, what's the time and temp on yours?
post #16 of 17
Quote:
Originally Posted by Xray View Post


The only vegetables that I considered trying SV is corn on the cob or carrots. I was never a fan of cooked or glazed carrots....but if they are raw, in a salad or soup or pot toast...I love them.

But it's worth a shot, what's the time and temp on yours?


182F for 2 hrs

post #17 of 17

Great looking chicken!

 

Disco

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