Sous Vide Chicken Breast with Lemon and Herbs
If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.