Steps to Make Sous Vide New York Strip

New York Chicken

You can sous vide thinner cuts of meat as well, like the skirt steak, flap steak, or hanger steak, but those are harder to reverse sear, as they are so thin that the interior of the meat starts to cook as well.

Recipe Summary New York Chicken

I got this recipe from an old boyfriend's mom. It's simple and delicious and makes a great dish for company. Serve over rice or pasta. I like to use spinach fettuccine because it adds color to the dish. But it's ALL good! Broccoli or asparagus makes a great accompanying veggie. If you are making this as a company dish, you can serve it 'Family Style' by placing your rice or pasta on a large dish or platter and putting the chicken and sauce over the top.

Ingredients | Sous Vide New York Strip

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon chopped fresh rosemary, or more to taste

salt and ground black pepper to taste

6 skinless, boneless chicken breast halves

1 (8 ounce) package cream cheese, softened

1 (10.5 ounce) can cream of mushroom soup

1 cup white wine

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings.

Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken.

Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.

Info | Sous Vide New York Strip

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : New York Chicken

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,