Sous Vide Miso Chicken

Step 1

Set the sous vide to 145-degrees.

Step 2

Add all ingredients except butter to a bag and seal with a vacuum sealer or using the water displacement method.

Step 3

Cook for 1 hour, up to four hours.

Step 4

Remove from the water bath.

Step 5

Heat 1 Tablespoon butter in a skillet over medium-high heat.

Step 6

Reserve the sauce in the bag, and add the chicken breasts to the skillet. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Set aside.

Step 7

Pour the sauce into the skillet and cook until slightly thickened, 2-3 minutes. Remove from heat and stir in remaining Tablespoon butter.

Step 8

Spoon the sauce over the chicken breasts and serve.