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.