Sous Vide Chicken Breast with Mushroom Sauce
Prep time
Cook time
Total time
Requires a sous vide machine. The sous vide chicken can be done ahead and warmed up in a grill pan just before serving.
Recipe type: Main
Cuisine: Australian
Serves: 2
  • 2 skinless boneless chicken breasts
  • ⅛ teaspoon salt
  • 1 teaspoon vegetable oil
Mushroom and Cream Sauce
  • 3 French shallots finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 1 cup sliced mushrooms (any sort you like, I had button)
  • 2 tablespoons port wine
  • ½ cup chicken stock
  • 1 cup cream
  • ¼ teaspoon cracked black pepper
  1. Pre-heat sous vide to 60C/ 140F
  2. Lightly salt chicken breasts and vacuum seal
  3. When water temperature is right, add the chicken breasts to the water, cover and leave for at least 90 minutes or up to 4 hours.
  4. After 90 minutes remove from sous vide and place in an ice bath for a few minutes, dry off and either store in the refrigerator for later or remove from pouch, dry off and prepare for serving.
Mushroom and Cream Sauce
  1. In a skillet on medium heat, add the oil and the shallots and stir and cook for 2-3 minutes before adding the the butter and garlic and stir for a minute.
  2. Raise the temperature to medium-high and add the mushrooms and cook til they release their liquid and it evaporates.
  3. Add the port wine and cook until it's nearly evaporated and then add the stock. Cook for 2 minutes and then add the cream.
  4. Cook over medium heat until the sauce thickens and add the pepper. Taste for seasoning and add salt if it needs it. My stock was salty and I didn't need any.
  1. Heat a grill pan to smoking hot
  2. Oil the chicken breasts and place in the grill pan and leave only until the chicken is heated through and you have some nice marking from the pan. Remember the chicken is fully cooked so leaving it on more than a minute or so per side could overcook the chicken.
  3. Serve with sauce
This recipe is easily scalable to make as many servings as you need.
Recipe by Orgasmic Chef at