Level: Intermediate
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 620
Total Fat: 25 g
Saturated Fat: 11 g
Carbohydrates: 26 g
Dietary Fiber: 4 g
Sugar: 19 g
Protein: 64 g
Cholesterol: 247 mg
Sodium: 260 mg
Total: 50 min
Active: 20 min

4 chicken breasts
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 apples, cored, peeled and sliced
2 shallots, finely chopped
4 ounces seasonal mushrooms
1/4 cup Calvados liquor
1 cup apple cider
1/2 cup heavy cream

Special equipment:
an immersion circulator; vacuum bags; a vacuum sealer

Preheat your sous vide bath to 160F using an immersion circulator. Season the chicken breasts inside vacuum bags with salt and pepper, seal with a vacuum sealer, and immerse in the water bath. Cook for 30 minutes until perfectly tender.
Remove chicken from bags and pat dry. Heat olive oil in a skillet over medium heat. Sear each breast for about 1 minute per side to achieve a golden crust, then set aside.
In a large skillet over medium-high heat, melt butter. Add apples, shallots, and mushrooms; saut until beautifully browned, about 3 minutes. Pour in Calvados and ignite carefully with a lighter for a dramatic flamb. Once flames subside, add apple cider and simmer for 3 minutes. Stir in heavy cream for a silky sauce, return chicken to the pan, and coat generously.

Use extreme caution when igniting alcohol: Remove pan from heat first, add liquor, ignite with a long match or lighter, then return to heat once flames die down.

Plate the succulent chicken topped with caramelized apples and mushrooms, then drizzle with the luscious sauce. This elegant dish transforms simple ingredients into a restaurant-worthy masterpieceperfect for impressing dinner guests!

Recipe courtesy of Pizza Credo, Seattle, WA. Provided by a professional chef; not tested for home kitchens.