Created by seasons on June 26, 2017
Step 1: Turn your Sous-vide between 140 and 145 degrees to warm up the water.
Step 2: Take 4 chicken breast pound slightly and cut in two pieces (making 8 pieces).
Step 3: Sprinkle and then rub paprika into chicken. Sprinkle with salt. Sprinkle mince garlic onto one side. Sprinkle or rub any other spices you may like at this time.
Step 4: Seal chicken one at a time into separate food saver vacuum bags.
Step 5: When other side dishes are complete remove chicken from bag and plate.
Step 6: Optional - Reverse sear the meat for color in a fry pan.
Step 7: Optional - Juices from the bag can be used to make a gravy or au juc.