Sous Vide Honey Mustard Chicken Breast with Sweet Potato Mash

Cooking chicken sous vide allows the meat to retain moisture and remain tender. By cooking at 60C, you’re ensured that you don’t overcook it in the slightest. This mash has a little more to it than your standard sweet potato mash, which gives it some textural variety — the sweet pop of corn kernels and refreshing bite of chives.

Source: https://recipes.anovaculinary.com/recipe/sous-vide

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 tbsp honey
2 tbsp white vinegar
1 tbsp dijon
1 tbsp whole grain mustard
1 tbsp EVOO
3 boneless, skinless chicken breasts
4 sweet potatoes ; cut into 1" pieces
2 tbsp butter
1 garlic clove ; minced
2 tbsp heavy cream
3 tbsp minced chives

Servings

INSTRUCTIONS

Set the Anova Sous Vide Precision Cooker to 140ºF.

In a small bowl, whisk together the honey, vinegar, Dijon mustard, whole grain mustard, and olive oil. Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag with the mustard sauce. Seal the bag using the water immersion technique or vacuum sealer on the moist setting.

Place the bag in the water bath and set the timer for 1 hour.

Meanwhile, prepare the sweet potatoes: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes and boil until tender, 20 to 30 minutes. Drain. Add 1 tablespoon butter to the pot and melt over medium heat. When the butter stops foaming, add the garlic and sauté until aromatic, about 30 seconds. Add the sweet potatoes, cream, and chives. Mash using a potato masher until smooth. Season to taste with salt and pepper.

When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels. Reserve the cooking liquid in the bag. Melt the remaining tablespoon butter in a medium skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 20 seconds per side. Transfer to a cutting board and let rest for 5 minutes. Return the skillet to medium-high heat and add the reserved cooking liquid. Bring to a rapid simmer and reduce just until it begins to change color, 10 to 30 seconds. Remove from the heat.

Divide the sweet potato mash between 2 serving plates, forming a rectangular shape with a depression in the center. Slice the chicken into thin medallions and place the chicken in the center of the potatoes. Drizzle chicken with sauce and garnish with chives. Serve and enjoy!

NOTES

Alert editor

Sous Vide Honey Mustard Chicken Breast with Sweet Potato Mash

2 tbsp honey 
2 tbsp white vinegar 
1 tbsp dijon 
1 tbsp whole grain mustard 
1 tbsp EVOO 
3  boneless, skinless chicken breasts 
4  sweet potatoes cut into 1" pieces
2 tbsp butter 
1  garlic clove minced
2 tbsp heavy cream 
3 tbsp minced chives

Set the Anova Sous Vide Precision Cooker to 140ºF.

In a small bowl, whisk together the honey, vinegar, Dijon mustard, whole grain mustard, and olive oil.  Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag with the mustard sauce. Seal the bag using the water immersion technique or vacuum sealer on the moist setting.

Place the bag in the water bath and set the timer for 1 hour.

Meanwhile, prepare the sweet potatoes: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes and boil until tender, 20 to 30 minutes. Drain.  Add 1 tablespoon butter to the pot and melt over medium heat. When the butter stops foaming, add the garlic and sauté until aromatic, about 30 seconds.  Add the sweet potatoes, cream, and chives. Mash using a potato masher until smooth. Season to taste with salt and pepper.

When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels. Reserve the cooking liquid in the bag.  Melt the remaining tablespoon butter in a medium skillet over medium-high heat. When the butter stops foaming, add the chicken and sear until golden brown, about 20 seconds per side. Transfer to a cutting board and let rest for 5 minutes.  Return the skillet to medium-high heat and add the reserved cooking liquid. Bring to a rapid simmer and reduce just until it begins to change color, 10 to 30 seconds. Remove from the heat.

Divide the sweet potato mash between 2 serving plates, forming a rectangular shape with a depression in the center.  Slice the chicken into thin medallions and place the chicken in the center of the potatoes. Drizzle chicken with sauce and garnish with chives. Serve and enjoy!

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (357g)
Recipe Makes: 4 Servings

Calories: 429
Calories from Fat: 120 (28%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.3g
Cholesterol 123mg		38 %
Sodium 360.6mg		12 %
Potassium 946.9mg		25 %
Total Carbohydrate 32g		9 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 27.4g
Protein 44g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 429

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe